One pan pork chops and potatoes is a simple oven dinner made with seasoned bone-in or boneless pork chops, sliced potatoes, onions, garlic, herbs, and a little sauce or pan juice to keep everything flavorful. It is different from a pork roast because it cooks faster, and it is more complete than plain pork chops because the potatoes cook in the same dish.

This is the kind of recipe I like to make when I want something hearty, practical, and easy to serve on a weeknight. It works in winter as comfort food, but it is also simple enough to make year-round with a green salad, coleslaw, or roasted vegetables on the side.

Why This One Pan Pork Chops and Potatoes Recipe Works

This recipe is based on my YouTube cooking style, with a few adjustments since publication to make it easier for home cooks in Canada and the USA. I make it this way because pork chops can dry out quickly if they are overcooked, while potatoes need enough time to become tender and golden. The trick is to give the potatoes a head start, then add the pork chops so everything finishes together.

I prefer to season the potatoes first with oil, garlic, onion, paprika, thyme, salt, and pepper. Then the pork chops go on top with a little mustard, broth, and butter. As the chops cook, their juices drip into the potatoes, and the potatoes help absorb all that flavor. It is simple, but it tastes like a proper family dinner.

This recipe is also different from my oven pork roast because it is faster and portioned individually. A roast is better when you want a bigger Sunday meal, while this dish is better when you want pork, potatoes, and sauce in one pan without too much preparation. It is also not the same as oven or slow cooker pulled pork, which uses a tougher cut and a longer cooking time.

Ingredients You’ll Need

For this recipe, I like medium-thick pork chops, about 1 inch thick. Bone-in pork chops usually stay juicier, but boneless pork chops work well if you watch the cooking time. Thin pork chops can overcook before the potatoes are ready, so avoid the very thin breakfast-style ones.

Yukon Gold potatoes are ideal because they become tender and buttery without falling apart. Russet potatoes also work, but they become fluffier and a little more rustic. If you enjoy potato side dishes, this one pan dinner pairs naturally with recipes like traditional gratin dauphinois, Parisian potatoes, or Sarladaise potatoes cooked in duck fat when you want to build a bigger menu.

For the seasoning, garlic, paprika, thyme, onion, mustard, and a little butter give the dish a classic savory flavor. The mustard is not there to make the dish taste too strong. It adds acidity and depth, especially when mixed with broth and pan juices. If you like that flavor, you can serve the pork with a spoonful of creamy Dijon sauce on the side.

How to Make One Pan Pork Chops and Potatoes

Start by preheating the oven to 400°F. Slice the potatoes into wedges or thick slices. The pieces should be small enough to cook in under an hour, but not so thin that they burn before the pork is done.

Add the potatoes to a large baking dish with sliced onion, garlic, olive oil, paprika, thyme, salt, and pepper. Toss everything well so the potatoes are coated. Spread them out in an even layer. Bake the potatoes for about 20 minutes before adding the pork chops. This first step is important because potatoes take longer than pork chops.

While the potatoes start cooking, season the pork chops. Pat them dry with paper towel, then rub them with salt, pepper, paprika, garlic powder, and a little Dijon mustard. This gives the chops flavor and helps them brown slightly in the oven.

After the potatoes have had their head start, remove the pan from the oven. Stir the potatoes, then place the pork chops on top. Add a splash of chicken broth around the potatoes, not directly over the pork. Dot the pan with a little butter.

Return the dish to the oven and bake until the pork chops are cooked through and the potatoes are tender. Depending on the thickness of the chops, this usually takes 18 to 25 minutes. For juicy pork, cook the chops until they reach 145°F in the center, then let them rest for 5 minutes before serving.

If you want a little more color, you can broil the dish for 2 to 3 minutes at the end. Watch carefully because potatoes and pork can brown quickly under the broiler.

Tips for Juicy Pork Chops

The most important tip is to avoid overcooking. Pork chops are leaner than pork shoulder, so they do not need the long cooking time used for recipes like rustic pork stew with carrots and lentils or maple BBQ pork ribs. Those recipes are built for slow cooking and tenderizing. Pork chops need shorter heat and a short rest.

Use a thermometer if possible. It removes the guesswork and gives much better results. Also, do not skip the potato head start. If the pork is in the oven for the full potato cooking time, the chops can become dry.

A little fat also helps. Olive oil coats the potatoes, while butter adds richness to the pan juices. For even more flavor, you can finish the chops with a spoonful of homemade garlic butter right before serving.

What to Serve with Pork Chops and Potatoes

This is already a complete meal, but a fresh side dish makes it even better. For a simple bistro-style plate, serve the pork chops and potatoes with a crisp salad or cabbage slaw. A creamy, crunchy side like KFC-style creamy coleslaw works especially well because it balances the roasted potatoes and savory pork.

For a Quebec-style meal, you can serve it with traditional Quebec cabbage salad. The acidity and crunch are perfect with pork. If you want something richer, add a small bowl of classic brown sauce and spoon it over the pork and potatoes.

For a more casual dinner, serve the pork chops with authentic Belgian fries instead of the roasted potatoes another night. That gives you a similar pork-and-potato meal, but with a completely different texture.

Substitutions

You can use boneless pork chops instead of bone-in pork chops. Just start checking them earlier because boneless chops often cook faster.

You can replace Yukon Gold potatoes with russet potatoes, red potatoes, or baby potatoes. If using baby potatoes, cut them in half so they cook evenly.

Chicken broth can be replaced with vegetable broth, pork broth, or even water in a pinch. Broth gives the best flavor, but the recipe still works without it.

Dijon mustard can be replaced with yellow mustard, grainy mustard, or honey mustard. Honey mustard gives the dish a slightly sweeter flavor, which works well with pork.

Thyme can be replaced with rosemary, oregano, parsley, or Italian seasoning. Rosemary is stronger, so use a little less.

For a dairy-free version, skip the butter and use extra olive oil. The dish will be lighter but still flavorful.

FAQ

Can I use thin pork chops?

Yes, but thin pork chops cook very quickly. Bake the potatoes longer before adding the pork, then add the thin chops near the end. Start checking them after 10 to 12 minutes.

Can I use boneless pork chops?

Yes. Boneless pork chops work well, but they are usually leaner and faster to cook. A thermometer helps prevent them from drying out.

Should I cover the pan?

No, I prefer to bake this uncovered so the potatoes roast instead of steaming. If your potatoes are still firm but the pork is almost done, remove the pork chops to a plate and return the potatoes to the oven for a few more minutes.

Can I make this recipe ahead of time?

You can season the pork and cut the potatoes a few hours ahead. Keep everything covered in the refrigerator. For the best texture, bake the dish just before serving.

How do I reheat leftovers?

Reheat leftovers in a 350°F oven until warm. You can also use an air fryer for the potatoes if you want them crisp again. The microwave works, but the potatoes will be softer.

Is this recipe healthy?

This is a protein-rich, hearty dinner with pork, potatoes, onion, and garlic. It is not a light salad-style meal, but it can fit into a balanced homemade dinner, especially when served with cabbage salad, green vegetables, or a simple vinaigrette salad.