Sheet Pan Pork Chops
This family-friendly Sheet Pan Pork Chop dinner is a super easy one-pan meal and is a total lifesaver! Roasted potatoes and tender green beans with garlicky juicy chops, all served up with a sweet and tangy homemade raspberry ketchup sauce. Yum!
Table of contents
Why We Love This Pork Chop Sheet Pan Dinner
I don’t think there’s anyone who doesn’t appreciate sheet pan meals. And this one specifically, with pork chops, roasted potatoes and green beans, comes together in only 45 short minutes.
These sheet pan pork chops are a lifesaver when planning weeknight dinners, requiring very little effort. I also will make this on Sunday nights if I don’t feel like cooking anything complicated but still want something that feels a little more luxe.
- Ready in less than one hour (total cook time is only 45 minutes)!
- It’s easy clean up! The only dishes you’ll need to clean are sheet pans
- Easy to throw together after a busy day of work
- It’s a complete meal (includes a protein, green vegetable and a starch)
- It’s a super easy prep recipe with tons of flavor
Key Ingredients For This Recipe
- Potatoes: Use either yellow or red skinned baby potatoes cut into large bite-sized chunks
- Extra-Virgin Olive Oil
- Seasonings: Kosher salt, ground black pepper and paprika
- Bone-in Pork Chops: I prefer bone-in chops for my pork chop recipes, but you could also try boneless.
- Frozen Raspberries: Frozen raspberries are great for making ketchup because they are naturally juicier from thawing. This trait makes them perfect for making sauces and Raspberry Almond Vinaigrette.
- Pantry Staples: Honey and red wine vinegar
- Vegetables: Garlic clove, shallot and green beans
Step-by-Step Instructions to Make These Sheet Pan Pork Chops
Step 1: Preheat sheet pan
Start with a hot oven. 425 degrees is just right. The reason you want the oven so hot, is it encourages browning, and prevents the pork from simmering in its own juices too much. At this point, you can also put one of your sheet pans into the oven. That will pre-heat it, so when you place your pork on it, the pork will sear better.
Step 2: Roast potatoes
Next get the potatoes roasting asap. Just toss them in a tablespoons of olive oil, salt and pepper and pop them into the preheated oven in a single layer on the baking sheet. Once the potatoes go in you have 10 or 15 minutes to prep the pork and green beans.
Step 3: Season pork chops & green beans
The green beans, just need to be trimmed (stem-end removed) and then tossed with a little olive oil, salt and pepper. The pork does need a bit of help in the flavor department. That’s how I came up with the garlic oil and spice combo. Just mix together minced garlic, olive oil, salt, pepper and paprika in a small bowl and brush it over the pork. It will add a world of flavor to the final dish.
Step 4: Roast pork chops
When there is about 20 minutes left on your timer, that’s when you’ll pull that preheated prepared baking sheet out of the oven and arrange the pork and green beans in an even layer. Get them roasting too. The internal temperature should read 145 degrees F on a meat thermometer (stick it into the thickest part of the pork chop).
Step 5: Make raspberry ketchup
Then it’s time to make the ketchup. The frozen raspberries work really well in this recipe because as they melt, they let out a lot of liquid, which helps to create the sauce. No need to break them down or mash them! Just stir every so often. I simmered the ketchup until the mixture was thick enough so when I was stirring you could see the bottom of the saucepan.
Once the ketchup is thick, strain out the seeds through a fine mesh sieve. Note: you can see what this looks like in my video. Just be patient. Work the mixture through with your spatula. You should end up with about ½ cup to 2/3 cup ketchup depending on how much you simmered it down.
Step 6: Serve pork chop sheet pan dinner
Let the pork chops rest a few moments before serving. It’s okay if the juices from the pork get on the green beans, it’ll taste great!
FAQs and Expert Tips
Store leftovers in an airtight container in the fridge for 3 to 4 days. You can store everything in the same container.
You can reheat everything on one sheet pan in the oven at 325 degrees F for 10 to 15 minutes until just warmed through. If it remains in the oven for much longer than that it could get dry. Alternatively, reheat in the microwave for 1 to 2 minutes.
In order to make a juicy pork chop, I prefer to get thicker cuts of pork (if possible) as it will cook a bit slower. This will also keep the pork from drying out too quickly in the oven. Another tip is to let the pork rest an extra few minutes before serving.
Variations To Try
- Instead of the raspberry ketchup serve with our Garlic Greek Yogurt Aioli Sauce.
- You could also make this recipe using boneless chops. When doing so, try to purchase thicker cuts as they will be more juicy.
- Consider seasoning the potatoes with a dry seasoning blend before roasting for added flavor.
- Swap out the potatoes for sweet potatoes and green beans for brussels sprouts.
- Sprinkle potatoes with Parmesan cheese right on the baking pan.
- Play around with the pork marinade by adding soy sauce, maple syrup, brown sugar, balsamic vinegar, or dijon mustard.
Additional Healthy Sheet Pan Dinners Recipes
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~KatiePrint
A complete meal: Pork Chops, potatoes and green beans roasted on two sheet pans. While they bake, make easy raspberry ketchup on the stove-top to serve with the pork and veggies.
- 4 cups yellow or red skinned potatoes cut into large bite sized chunks (about 1 1/4 inch) (about 1 1/4 lbs)
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- 2 teaspoons coarse kosher salt, divided
- Freshly ground pepper to taste
- 1 clove garlic, grated on a rasp-style grater or finely minced
- 2 teaspoons paprika
- 4 bone-in pork chops, about 2 pounds
- 3 cups frozen raspberries
- 1/4 cup honey
- 1 tablespoon chopped fresh shallot
- 1 tablespoon red wine vinegar
- 4 cups green beans
- Arrange oven racks evenly spaced in upper and lower thirds of the oven. Set one sheet pan in the oven to preheat it. Preheat oven to 425 degrees F.
- Toss potatoes with 1 tablespoon oil, ½ teaspoon salt and pepper. Spread the potatoes on another (room temperature) baking sheet and transfer to the oven and set a timer for 35 minutes.
- Stir 1 tablespoon oil, garlic, paprika, ¾ teaspoon salt and pepper to taste in a small bowl. Brush over the pork chops. Toss the green beans with the remaining 2 teaspoons oil and remaining ¼ teaspoon salt and pepper to taste in a large bowl.
- When the timer has 20 minutes remaining, remove the pre-heated pan from the oven and spread the green beans on one side and the pork chops on the other. Immediately transfer to the oven. Roast until an instant read thermometer inserted into the thickest part of the pork, near the bone registers 145 degrees, 16 to 19 minutes.
- Meanwhile, bring raspberries, honey, shallot, vinegar and ½ teaspoon salt to a simmer in a saucepan over medium high heat, stirring often. Reduce heat and simmer until thick, 5 to 8 minutes. Strain out the seeds by pressing though a fine-mesh sieve and set aside.
- Serve the pork chops, potatoes and green beans hot, drizzled with the raspberry sauce.
How to Store: Store leftovers in an airtight container in the fridge for 3 to 4 days. You can store everything in the same container.
- Prep Time: 30
- Cook Time: 35
- Category: entree
- Method: oven
- Cuisine: American
- Serving Size: 1 chop, 1 cup potatoes, 2/3 cup beans, 3 tablespoons ketchup
- Calories: 540
- Sugar: 25 g
- Fat: 18 g
- Carbohydrates: 58 g
- Fiber: 10 g
- Protein: 37 g
Keywords: pork chops,sheetpan,one pan,gluten-free,paleo,primal,dairy-free,clean eating,raspberries