These most epic succulent sheet pan pork chops and potatoes are so easy to make. Juicy, tender and flavourful, they’re pan seared to get an amazing golden crust before being baked on a sheet pan right alongside potatoes and asparagus. While they bake you can knock up the super quick buttery sauce in the same pan they were seared in.

This is hearty yet healthy family food. A full meal that’s quick and easy and just tastes so good and all you need is a skillet, sheet pan and 30 minutes.

While it’s optional, I highly recommend brining the pork chops first. It’s easy to do and even as little as half and hour will add so much moisture and flavour to your pork chops.

You’ll love this crispy oven roasted pork belly too or try this Italian chicken tray bake for another one pan dinner.

Extreme closeup of the inside of a juicy pork chop.

That right there is why you’re going to love these seriously juicy pork chops. This photo shows just how moist they are if you brine them first. There are no tricks used in this photo, no fake editing, that juiciness right there is the real deal!

Ingredients you’ll need

Ingredients for oven baked pork chops and potatoes on a baking tray.

Jump to the recipe for full ingredients and instructions.

For the pork chop tray bake

  • Pork: For these pan seared oven baked pork chops I use thick cut pork chops on the bone. These pork chops are around 1 inch thick. The bone adds so much flavour and who doesn’t love gnawing on a caramelised meaty bone. These have the skin on as well which is not necessary. I normally roast that separately until crunchy but totally forgot before roasting these pork chops. You can use thinner and/or boneless pork chops but keep in mind cooking time will be much less and it may only require a couple of minutes in the oven after searing it.
  • Potatoes: I use baby potatoes and a variety of types too. Pretty much any type of potato will work for this recipe just make sure they’re chopped into roughly inch sized pieces (2.5cm square). This allows them to fully cook through in the baking time and to get nice and golden as well.
  • Asparagus: I use thin asparagus spears for this but larger ones should still soften in time. If they’re very thick, just slice them down the centre so they cook in the same time.

With just a little oil, salt and pepper this rounds out everything you need for those amazingly easy sheet pan pork chops and potatoes!

For the sauce

This buttery sage and shallot sauce is so flavourful and incredibly quick to make. It’s a combo of rich flavours, including the brown bits from the pork pan. If you don’t want it too peppery, reduce that right down to a pinch or a couple of twists on a pepper mill.

  • Butter: Use a salted butter. Unsalted butter is also fine but add a pinch of salt too.
  • Shallots: I like shallots here for their milder, sweeter onion flavour but you can swap this for red onion.
  • Sage leaves: Use fresh sage leaves for the best flavour here.
  • Beef stock / beef broth: A little beef stock adds so much flavour whilst increasing the amount of sauce. Feel free to swap for chicken or vegetable stock too.
  • Dijon mustard: Even if you don’t like mustard, add this in. You can’t really taste mustard as such, it just gives a bit of background umami and tang. You could swap it for 1 teaspoon of Worcestershire sauce too.
  • Cornflour: Known in the US as cornstarch, cornflour is used often to thicken sauces. Here it’s mixed into a little milk to give the sauce a slight creamy edge too.
4 pork chops with potatoes and asparagus on a baking tray.

How to make oven baked pork chops (step-by-step)

I know you’re going to love this juicy baked pork chops recipe. Cooking pork chops in the oven is easy and this recipes is loaded with flavour and just so simple to make. It’s impressive enough to serve guests but still family and weeknight friendly too.

I encourage you to brine the pork chops first as it just creates the most succulent and moist pork chops. I recommend at least 4 hours for thick pork chops but you can get loads of flavour with just 45 minutes – 1 hour of brining. You can see my brine for pork chops recipe for more information about brining.

Jump to the recipe for full ingredients and instructions.

A collage showing how to prepare the potatoes and pork.

For the sheet pan pork chops and potatoes

  1. Potatoes: Wash and dry the potatoes, there’s no need to peel them. Season with oil, salt and pepper on a lined large baking sheet. Roast for 20 minutes.
  2. Sear the pork: While the potatoes start roasting, heat some oil in a large frying pan / skillet over high heat. Add the pork chops without crowding them and cook until golden brown underneath. If you need to do them in batches, place the seared pork chops on a warm plate covered with a piece of foil while doing the second batch.
  3. Add the pork to the sheet pan: Make 4 gaps between the potatoes and place the pork onto the tray seared side up (this is your presentation side). Scatter asparagus over the top and roast for a further 8-12 minutes until the pork is cooked through.
  4. Rest: Take the sheet pan out of the oven. Cover with foil to keep it warm and allow the meat to rest.

For the sage and shallot sauce

The sauce is like a light gravy. It’s so quick and easy to make, you can do it while the pork is roasting or resting.

A collage showing how to cook the sauce.
  1. Shallots: First, soften the shallots in a little of the leftover oil or fat from the pork. If there’s any burnt bits in the pan from the pork, wipe that out first.
  2. Sage and butter: After a couple of minutes, add the sage and butter and just allow the butter to melt, then cook them together for another minute.
  3. Add the sauce ingredients: Now, add the pepper, stock and mustard. Mix it all together and bring it to boil.
  4. Thicken: The final step for the sauce is to mix together milk and cornflour and pour it into the sauce while stirring. If you want to loosen the gravy, just add a little more stock, or some water.
  5. Pan juices: Transfer the potatoes, pork and asparagus to your serving plates, then pour any of the resting juices from the pork into the sauce – this is all flavour you don’t want to throw away.

All in all the whole dinner takes 30 minutes or less (plus brining time if you do it of course but that’s mostly hands off).

How long to bake pork chops

Thick cut pork chops like these here will take around 15-20 minutes to cook at 220C/425F if cooking them entirely in the oven. Cook them until they’re nearly done, then, if you want some caramelisation, swap to the overhead grill / broiler and cook a few more minutes that way.

If you sear them first in a skillet, like we do in this recipe, there’s no need to use the overhead grill / broiler and I find the sear and flavour better. You’ll sear them for around 5 minutes, then finish them in the oven for 8-12 minutes.

Always let them rest for 3-5 minutes after cooking but this is best done on a warm plate (not hot) or wooden chopping board, with a loose cover of aluminium foil.

Just keep in mind, if you use thinner pork chops or pork chops without the bone, the cooking time will be quicker. For food safety, the internal temperature of the pork chops when fully cooked should reach 63C / 145F on a meat thermometer pushed into the thickest part of the chop.

A pork chop with potatoes and asparagus with sauce on top.

Tips and tricks

So you want super juicy pork chops? Say goodbye to dried up pork chops and use these tips to the most moist and succulent pork ever!

  • Choose thick pork chops: Thinner pork chops tend to dry out more quickly than thicker ones. For even juicier pork chops, choose the bone-in which again, tend to stay more moist.
  • Brine them first: I know it’s an extra step but, if you have time, brine your pork chops first. You can do thick pork chops with as little as 45-60 minutes or up to 12 hours and it makes them unbelievably juicy and perfectly seasoned.
  • Cook them quick. This is why in this recipe we sear them over high heat, then finish roasting them in a very hot oven. This seals the juices in quickly.
  • Don’t overcook your pork chops. It’s handy to use an instant read thermometer so that you can check the temperature inside rather than guessing. As soon as their internal temperature hits 63C/145F you want to halt the cooking process straight away.
  • Rest the meat: Resting the pork chops allows the moisture inside them to redistribute evenly throughout the chop so that it doesn’t just run straight out when you slice it.

Sides for oven baked pork chops

You can vary the vegetables that you use very easily.

  • You can swap the asparagus for green beans for example.
  • You could add carrots cut about ¼ inch / 6mm thick or brussels sprouts cut in half at the same time as you begin the potatoes.
  • Try adding broccoli florets, about 5 minutes after the potatoes go in.
  • Try swapping some or all of the potatoes for sweet potatoes or butternut squash.

Storage

Leftovers should be stored in an airtight container in the refrigerator for up to 3 days.

Closeup of a slice of pork showing how moist it is.

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A pork chop with potatoes and asparagus with sauce on top.
5 from 7 ratings
These juicy oven baked pork chops are seriously the best! Pan seared then baked with potatoes and asparagus, and a simple sage-shallot sauce, this is a family favourite.

Ingredients

THE PORK & POTATOES

  • 800 g baby potatoes
  • 2 tablespoons olive oil (notes 1)
  • ½ teaspoon salt
  • black pepper, to taste
  • 4 thick-cut bone-in pork chops ( at least 1 inch thick, or see notes)
  • 3 bunches thin asparagus

FOR THE SAGE SHALLOT SAUCE

  • ¼ cup shallots (1 medium shallot), finely sliced
  • 6-8 fresh sage leaves
  • 1 tablespoon salted butter
  • ½ teaspoon freshly cracked black pepper, to taste
  • 1 cup beef stock (beef broth) or chicken stock
  • ½ teaspoon Dijon mustard
  • 2 teaspoons cornflour (US cornstarch)
  • 2 tablespoons whole milk (notes 1)
  • Salt to taste

For best results, always weigh ingredients where a weight is provided

Equipment

Instructions
 

  • I recommend brining the pork chops for the best flavour and perfectly juicy meat, for a minimum of 45 minutes or up to 12 hours prior to cooking.
  • Preheat oven to 220C (200C fan forced) / 425F.
  • OPTIONAL CRUNCHY CRACKLING:
    If your pork has the skin attached and you would like it crunchy, cut the skin off each chop and lay it onto a baking tray lined with baking paper, skin side up. Drizzle over a little oil and scatter over some sea salt. Rub it over the skin then place on the bottom shelf of the oven. This should be super crunchy and ready about the same time as your pork and potatoes.
  • FOR THE PORK AND POTATOES:
    Cut the potatoes into 2-3 pieces each or roughly inch size pieces. On a large baking sheet, toss the potatoes with 1 tablespoon oil, salt and pepper.
  • Place into the oven and bake for 20 minutes.
  • Meanwhile, heat the remaining oil in a skillet over high heat – get the pan searing hot. If your pork chops were not brined, season well with salt and pepper. Add the pork chops to the hot pan and cook without turning until caramelised underneath – 3-5 minutes. Don't crowd the pan – if you need to do them in batches, place the seared pork chops on a warm plate covered with a piece of foil while doing the second batch.
  • After the potatoes initial 20 minutes, add the pork to the baking sheet seared side up (this is your presentation side). Scatter the asparagus around the pan, then bake for a further 8-12 minutes or until the pork is cooked through (63C/145F on a meat thermometer inserted into the thickest part.
  • Remove the tray from the oven. Cover loosely with foil to rest.
  • FOR THE SAUCE:
    Meanwhile, make the sauce, using the same skillet the pork was seared in. If there is still some oil in the pan use that – remove all but 1 tablespoon and use paper towel to remove any burnt bits from the pan. If there is no oil, wipe out the pan and add a little glug of oil. Heat over medium heat.
  • Add the shallot to the pan and cook for a couple of minutes to soften. Add the fresh sage leaves and butter and cook another minute.
  • Add the pepper, stock and dijon and mix well to combine. Bring to a boil.
  • In a small bowl, combine the milk and cornflour and mix well. While stirring, pour it into the sauce. Keep stirring, it should thicken quite quickly.
  • Transfer the pork, potatoes and asparagus to warmed serving plates.
  • Pour the resting juices from the pork into the sauce and mix well. Pour the sauce over the plates and serve.
  • Please take a moment to leave a comment & rating. It's appreciated and so helpful.

Notes

  1. Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
  2. Types of pork chops: This recipe is timed for bone-in thick cut pork chops (about 1 inch thick). Thinner pork chops will take less time to cook. Boneless pork chops will also take less time to cook.
  3. Asparagus: If you’re asparagus is quite thick, just slice it in half down the length. You can also replace it with green beans.
MORE QUICK AND EASY DINNERS!
Have you tried this recipe?Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
Nutrition Facts
Oven Baked Pork Chops with Potatoes
Amount Per Serving
Calories 801 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 10g63%
Trans Fat 0.3g
Polyunsaturated Fat 4g
Monounsaturated Fat 15g
Cholesterol 209mg70%
Sodium 607mg26%
Potassium 2820mg81%
Carbohydrates 53g18%
Fiber 12g50%
Sugar 10g11%
Protein 78g156%
Vitamin A 2670IU53%
Vitamin C 59mg72%
Calcium 149mg15%
Iron 11mg61%
* Percent Daily Values are based on a 2000 calorie diet.