Sheet Pan Beef Chops & Crispy Potatoes: Easy One-Pan Meal

Sheet Pan Beef Chops And Potatoes is more than just a recipe; it’s a culinary revelation for anyone seeking maximum flavor with minimal effort. I’ve always believed that truly satisfying meals shouldn’t demand hours of your precious time or leave you with a sink full of dishes, and this dish embodies that philosophy perfectly. Imagine sinking your teeth into tender, perfectly seasoned beef chops, roasted to perfection, alongside beautifully caramelized and fluffy potatoes, all prepared on a single sheet pan.

While the timeless pairing of roasted meat and hearty root vegetables has graced dinner tables for centuries – a testament to its enduring appeal as comforting, wholesome fare – the modern sheet pan method elevates this classic. It takes the rustic charm of traditional cooking and streamlines it for our contemporary, fast-paced lives, making it incredibly accessible for weeknight dinners or casual weekend gatherings.

Why people adore this dish is simple: convenience meets extraordinary taste.

There’s an undeniable joy in the crisp edges of the potatoes and the juicy interior of the beef, all infused with herbs and spices, creating a symphony of flavors and textures in every bite. This particular iteration of Sheet Pan Beef Chops And Potatoes truly shines, promising a delicious, satisfying meal that’s remarkably easy to prepare and even easier to clean up. It’s the ultimate answer for a wholesome, flavorful dinner without the fuss.

this Recipe

Ingredients:

• 2 lbs Beef Chops: I prefer bone-in sirloin or rib chops, about 1-inch thick, for maximum flavor and tenderness. You can also use boneless beef shoulder chops, cut into 1.5-inch thick pieces, if that’s what you have on hand.
• 2 lbs Potatoes: Yukon Gold or red potatoes are my go-to for their creamy texture and ability to crisp up beautifully. Cut into uniform 1-inch pieces.
• 1 large Onion: A yellow or red onion works wonderfully here. I like to cut it into thick wedges or large chunks so it doesn’t disappear during roasting.
• 4-5 cloves Garlic: Fresh garlic is key! Minced, or thinly sliced if you want little pockets of intense garlic flavor.
• 2 tbsp Olive Oil: Extra virgin olive oil is preferred for its robust flavor, but a standard olive oil is perfectly fine. We’ll use this for coating everything.
• 1 tbsp Dried Rosemary: Crushed between your palms before adding to release its aromatic oils. Fresh rosemary, about 2 sprigs, finely chopped, is even better if you have it!
• 1 tbsp Dried Thyme: Another classic herb that pairs wonderfully with beef and potatoes. Again, fresh is fantastic if available (about 1 tbsp fresh leaves).
• 1 tsp Paprika: Smoked paprika adds a lovely depth and subtle smoky note, but sweet paprika is also great.
• ½ tsp Red Pepper Flakes: (Optional, but highly recommended!) For a touch of warmth and gentle heat. Adjust to your spice preference.
• 1.5 tsp Sea Salt: Or kosher salt. This is a starting point; always taste and adjust.
• ¾ tsp Black Pepper: Freshly ground is always best for maximum flavor.
• Fresh Parsley or Chives: (For garnish) A handful, finely chopped, for a pop of color and fresh finish.
• Lemon Wedges: (For serving) A squeeze of fresh lemon juice at the end brightens up the entire dish.

Preparation Phase: Getting Everything Ready

1. Preheat Your Oven and Prepare Your Pan: First things first, let’s get that oven roaring! I always set my oven to a robust 400°F (200°C). While it’s preheating, grab your largest sheet pan. For best results, I line mine with parchment paper. This makes cleanup an absolute breeze, and it also helps prevent sticking, ensuring your potatoes get beautifully crispy rather than glued to the pan. If you don’t have parchment paper, a light spray of cooking oil will also do the trick. Make sure your sheet pan is big enough; we want everything in a single layer to roast, not steam.
2. Prepare the Potatoes: Next up, the star of the side dish – our lovely potatoes! I use Yukon Golds or red potatoes because their waxy texture means they hold their shape and get incredibly tender inside with crispy exteriors. Give them a thorough scrub under cold water; there’s no need to peel them, as the skin adds fantastic texture and extra nutrients. Now, the crucial part: cut them into uniform 1-inch pieces. This consistency is absolutely vital for even cooking. If some pieces are too small, they’ll burn; if some are too large, they’ll be undercooked. Take your time here – it truly makes a difference in the final dish.
3. Chop the Onion and Mince the Garlic: While you’re in chopping mode, let’s tackle the aromatics. For the onion, I like to cut it into thick wedges or large, rustic chunks. This way, they sweeten and caramelize beautifully without disappearing into nothingness during the roasting process. For the garlic, either mince it finely or thinly slice it. Minced garlic will distribute its flavor more evenly, while thin slices will give you little bursts of intense garlic in certain bites, which I personally adore.
4. Season the Potatoes and Onions: In a very large mixing bowl – seriously, go for your biggest one to give everything space – combine the chopped potatoes and onion wedges. Drizzle them generously with about 1 tablespoon of olive oil. Now, sprinkle over about half of your minced garlic, 1 teaspoon of dried rosemary (crush it between your palms first to release the oils!), 1 teaspoon of dried thyme, ½ teaspoon of paprika, ½ teaspoon of sea salt, and ¼ teaspoon of black pepper. Get your hands in there and really toss everything together. We want every single potato and onion piece coated evenly with the oil and seasonings. This ensures maximum flavor and that gorgeous golden-brown crispness we’re aiming for.
5. Prepare the Beef Chops: Now, let’s turn our attention to the magnificent beef chops. First, pat them thoroughly dry with paper towels. This step is often overlooked but is incredibly important! Removing excess moisture from the surface of the meat helps it to sear and brown beautifully rather than just steaming. Once dry, place them on a clean plate or cutting board. In a small bowl, mix together the remaining 1 tablespoon of olive oil, the rest of your minced garlic, ½ teaspoon of dried rosemary, ½ teaspoon of dried thyme, ½ teaspoon of paprika, ½ teaspoon of red pepper flakes (if using), 1 teaspoon of sea salt, and ½ teaspoon of black pepper. This is our wonderful flavor paste for the beef!
6. Season the Beef Chops: Generously rub this aromatic seasoning mixture all over both sides of each beef chop. Don’t be shy; really get it into every nook and cranny. Massage it in slightly – this is your secret to incredibly flavorful meat. If you have the time, I highly recommend letting the seasoned beef chops sit at room temperature for at least 15-30 minutes while your oven finishes preheating. This slight rest helps the seasonings penetrate the meat and allows the chops to cook more evenly. If you’re really planning ahead, you can even season them an hour or two in advance and keep them in the fridge, bringing them out 30 minutes before cooking.

The Heart of the Dish: Roasting on the Sheet Pan

7. Arrange the Potatoes and Onions on the Sheet Pan: Once your potatoes and onions are seasoned, carefully spread them out in a single layer on your prepared sheet pan. It’s crucial not to overcrowd the pan. If your pan is too full, the vegetables will steam instead of roast, leading to soggy results instead of that glorious crispiness we’re after. If you suspect your pan is too small, it’s always better to use two sheet pans to ensure everything has enough space to breathe and brown properly. Make sure there’s a little bit of space between each piece.
8. Initial Roast of Vegetables: Pop the sheet pan with the seasoned potatoes and onions into your preheated 400°F (200°C) oven. We’re going to give them a head start because potatoes take a bit longer to cook through than beef chops. Roast them for about 15-20 minutes. During this time, they’ll start to soften, and the edges will begin to turn golden brown and caramelized. This initial roast is key to getting perfectly cooked vegetables alongside your beef. You might even catch a whiff of those beautiful aromatics starting to fill your kitchen – a promise of good things to come!
9. Introduce the Beef Chops to the Pan: After the potatoes and onions have had their initial roast, carefully pull the sheet pan out of the oven. Now, it’s time to add our magnificent beef chops. Create some space on the sheet pan by gently pushing the potatoes and onions to the sides. Arrange the seasoned beef chops directly onto the cleared space on the sheet pan, making sure they are in a single layer and not overlapping any of the vegetables. We want them to have direct contact with the hot pan for a good sear.
10. Continue Roasting: Return the sheet pan to the oven. Continue to roast everything for another 15-25 minutes. The exact cooking time for your beef chops will depend heavily on their thickness and your desired level of doneness.
    • For a medium-rare chop (my personal favorite): Aim for an internal temperature of 130-135°F (54-57°C). This usually takes about 15-18 minutes for a 1-inch thick chop.
    • For medium doneness: Target an internal temperature of 135-140°F (57-60°C), which might take around 18-22 minutes.
    • For medium-well: Look for 140-145°F (60-63°C), generally 22-25 minutes.

    I highly recommend using a meat thermometer for accuracy. Insert it into the thickest part of the chop, avoiding the bone. While the beef cooks, the potatoes and onions will continue to roast, getting even more tender and crispy. You’ll notice the edges of the potatoes browning beautifully and the onions becoming wonderfully soft and sweet.
11. Turn and Toss (Optional but Recommended): Around halfway through the beef’s cooking time (so after about 7-10 minutes of it being in the oven with the veggies), you can quickly pull out the pan. Carefully flip the beef chops to ensure even browning on both sides. Give the potatoes and onions a quick toss with a spatula as well. This helps all sides get that fantastic crispy texture. Don’t worry if a few pieces of potato stick; the parchment paper should prevent major issues. This quick maneuver ensures maximum surface crispiness for all components.

Finishing Touches and Serving Suggestions

12. Check for Doneness and Rest the Meat: Once your beef chops reach your desired internal temperature, carefully remove the sheet pan from the oven. This is a critical step for tender, juicy meat: transfer the beef chops to a clean cutting board and tent them loosely with foil. Let them rest for at least 5-10 minutes. This resting period allows the juices within the meat to redistribute, resulting in a much more tender and flavorful chop. If you cut into them immediately, all those delicious juices will run out onto your board, leaving you with dry meat. While the beef rests, you can keep the potatoes and onions on the sheet pan, or if you prefer them extra crispy, you can pop the pan back into the oven for another 5 minutes while the meat rests. This gives the potatoes a chance to get even more golden.
13. Final Inspection of Vegetables: Take a moment to check on your potatoes and onions. They should be beautifully tender on the inside, with wonderfully crispy, caramelized edges. If they’re not quite as crispy as you’d like, you can always give them a couple more minutes in the hot oven while the beef is resting. Don’t be afraid to taste a potato piece for seasoning and texture. This is your dish, make it perfect for you!
14. Garnish and Serve: Once the beef has rested, it’s time to bring everything together. You can either slice the beef chops against the grain into thick pieces or serve them whole, depending on your preference and the size of the chops. Arrange the glorious “Sheet Pan Beef Chops And Potatoes” directly from the pan onto individual plates. Sprinkle generously with fresh, finely chopped parsley or chives. These fresh herbs add a vibrant pop of color and a burst of fresh flavor that really elevates the dish.
15. The Brightening Touch: Before serving, I always recommend placing a few lemon wedges on the side of each plate. A final squeeze of fresh lemon juice over the entire dish right before you eat it does wonders! The acidity cuts through the richness of the beef and potatoes, brightening all the flavors and making every bite sing.
    This simple addition truly completes the meal.
16. Enjoy Your Hard Work: And there you have it! A complete, delicious, and incredibly satisfying meal of “Sheet Pan Beef Chops And Potatoes” that’s perfect for a weeknight but special enough for company. Enjoy the fruits of your labor! This dish is a testament to how simple ingredients, when treated with a little care and attention, can create something truly magnificent. The crispy potatoes, tender, flavorful beef, and sweet caramelized onions make for a symphony of textures and tastes that I know you’ll absolutely adore.

Conclusion:

And there you have it, my friends – a culinary journey that culminates in absolute satisfaction. I genuinely believe that this particular recipe isn’t just another meal; it’s an experience, a revelation for anyone seeking maximum flavor with minimal fuss. If you’ve been following along, you’ll know exactly what I mean when I say that the sheer simplicity of preparing this dish belies the incredible depth of taste it delivers. We’re talking about succulent, perfectly seasoned beef chops, cooked to tender perfection, nestled among golden, crispy-edged potatoes that have soaked up all those wonderful pan juices. It’s a symphony of textures and flavors, all orchestrated on a single sheet pan.

What truly makes this recipe a must-try in my book is its unbeatable combination of convenience and gourmet appeal. Imagine coming home after a long day, knowing that a hearty, wholesome, and undeniably delicious meal is just an hour away, with most of that time being hands-off. The magic of a sheet pan meal is truly transformative, freeing you from endless stirring, multiple pots, and stacks of dishes. Instead, you get to relax while your oven does all the heavy lifting, infusing every ingredient with warmth and incredible aroma. This isn’t just food; it’s smart cooking that fits seamlessly into a busy lifestyle, proving that you don’t need to sacrifice quality or flavor for the sake of efficiency. It offers that coveted balance of lean protein, wholesome carbohydrates, and often, vibrant vegetables, making it a complete nutritional powerhouse that doesn’t compromise on deliciousness. The fact that it cleans up in a flash is just the icing on the cake!

Now, while the core recipe for Sheet Pan Beef Chops And Potatoes is a masterpiece in itself, I always encourage you to unleash your inner chef and experiment! One of my favorite ways to switch things up is by adding a medley of colorful vegetables to the pan. Think vibrant bell peppers, thinly sliced red onions, or even some sturdy broccoli florets tossed in with the potatoes during the last 20 minutes of cooking. For an extra earthy note, try swapping out half of the regular potatoes for sweet potatoes, which lend a delightful sweetness that complements the savory beef beautifully. A sprinkle of fresh rosemary or thyme alongside your existing herbs can elevate the aromatic profile even further, adding another layer of sophistication to this humble dish. And don’t shy away from different spice blends; a dash of smoked paprika or a pinch of cayenne can introduce an exciting new dimension to the overall flavor.

Beyond the pan, the serving possibilities are equally exciting. While this dish is a complete meal on its own, a light, crisp green salad with a tangy vinaigrette makes for a fantastic counterpoint, offering a refreshing crunch that balances the richness of the beef and potatoes. If you’re looking for something more substantial, a side of steamed green beans or asparagus, simply seasoned with a touch of lemon zest, can add a vibrant touch and extra nutrients. For those chilly evenings, a warm, crusty bread, perfect for soaking up any leftover pan juices, transforms the meal into an even more comforting experience. And if you’re feeling a little fancy, a dollop of horseradish sauce, a swirl of sour cream mixed with chives, or a drizzle of a simple pan sauce made from the drippings could take it to an entirely new level. The beauty here is its versatility; it adapts to whatever mood or occasion you have in mind.

I truly can’t stress enough how much I want you to try this recipe. It’s more than just a recipe; it’s an invitation to reclaim your evenings, to enjoy incredible food without the usual kitchen chaos. I envision you, perhaps after a busy week, pulling this perfectly roasted meal from your oven, the aroma filling your home, and feeling that undeniable sense of accomplishment and anticipation. This recipe has become a staple in my own kitchen for its reliability, its deliciousness, and the pure joy it brings to the dinner table, and I have no doubt it will soon find a cherished place in yours as well. It’s the kind of dish that makes weeknights feel like weekends and leaves everyone at the table feeling utterly content and well-fed.

So, please, take the plunge! Gather your ingredients, preheat that oven, and prepare to be amazed by the deliciousness that awaits. Once you’ve experienced the magic of this dish, I would absolutely love to hear about it. Did you add your own unique twist? What was your favorite part? Did it become an instant family favorite? Share your culinary adventures in the comments section below. Your feedback and insights not only inspire me but also help build a wonderful community of home cooks who appreciate good food and smart cooking. Let’s spread the word about this incredibly simple, yet profoundly satisfying, meal. Your kitchen is calling, and this recipe is the answer. Happy cooking!

Sheet Pan Pork Chops And Potatoes

This Sheet Pan Pork Chops And Potatoes recipe offers maximum flavor with minimal effort, embodying the philosophy that satisfying meals shouldn’t demand hours or a sink full of dishes. Tender, perfectly seasoned pork chops, roasted alongside beautifully caramelized and fluffy potatoes, all prepared on a single sheet pan. This modern method streamlines a classic pairing for contemporary, fast-paced lives, making it incredibly accessible for weeknight dinners.

Prep Time
20 Minutes

Cook Time
30 Minutes

Total Time
1 Hours

Servings
4 servings

Ingredients

• 4 pork chops, bone-in or boneless (about 1-inch thick)
• 1.5 lbs (about 3 cups) Yukon Gold or red potatoes, diced into 1-inch pieces
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp salt, adjust to taste
• ½ tsp black pepper
• 1 tbsp unsalted butter, melted
• Fresh parsley or chives (for garnish, optional)
• Lemon wedges (for serving, optional)

Instructions

1. Step 1
   Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup and to prevent sticking.
2. Step 2
   Thoroughly scrub and dice 1.5 lbs of Yukon Gold or red potatoes into uniform 1-inch pieces. Consistent sizing ensures even cooking and crispiness.
3. Step 3
   In a very large mixing bowl, combine the diced potatoes with 1 tablespoon of olive oil, ½ teaspoon of garlic powder, ½ teaspoon of paprika, ½ teaspoon of dried rosemary, ½ teaspoon of dried thyme, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Toss everything together vigorously until every potato piece is evenly coated.
4. Step 4
   Pat the pork chops thoroughly dry with paper towels. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, 1 tablespoon of melted unsalted butter, ½ teaspoon of garlic powder, ½ teaspoon of paprika, ½ teaspoon of dried rosemary, ½ teaspoon of dried thyme, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Generously rub this aromatic seasoning mixture all over both sides of each pork chop. For best results, let the seasoned chops sit at room temperature for at least 15-30 minutes while the oven finishes preheating.
5. Step 5
   Spread the seasoned potatoes out in a single layer on your prepared sheet pan, ensuring not to overcrowd it. If your pan is too full, use two sheet pans. Pop the sheet pan into your preheated 400°F (200°C) oven and roast for about 15-20 minutes. This head start allows the potatoes to soften and begin to crisp.
6. Step 6
   Carefully pull the sheet pan out of the oven. Create space by gently pushing the potatoes to the sides. Arrange the seasoned pork chops directly onto the cleared space on the sheet pan, ensuring they are in a single layer. Return the sheet pan to the oven and continue to roast for another 10-15 minutes. About halfway through (after 5-7 minutes), carefully flip the pork chops to ensure even browning and give the potatoes a quick toss. Continue roasting until the pork chops reach an internal temperature of 145°F (63°C) for medium doneness and the potatoes are tender with crispy, golden-brown edges.
7. Step 7
   Once pork chops reach desired doneness, remove the pan from the oven. Transfer the pork chops to a clean cutting board and tent them loosely with foil; let them rest for 5-10 minutes. This resting period ensures incredibly juicy chops. While the pork rests, you can keep the potatoes on the sheet pan or return them to the oven for another 5 minutes if you prefer them extra crispy. Serve the rested pork chops alongside the crispy potatoes. Garnish generously with fresh, finely chopped parsley or chives, and serve with lemon wedges for a brightening squeeze of fresh juice over the entire dish.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.