This post may contain affiliate links. For more information, please see our affiliate policy.
These Baked Pork Chops are an easy weeknight meal idea when you’re looking for simple, delicious food. Sear the chops on the stove and then finish them in the oven on a bed of potatoes, onions, and plenty of fresh sage. You get maximum flavorful with minimal effort!
I love a good sheet pan meal, but some recipes work better in a Dutch oven. Pork chops taste great with a hard sear, so I started with that while the oven was preheating. In the process, you capture fat and juices from the pork in the pan, and you can use those to cook potatoes, onions, and garlic. I added a handful of fresh sage because I love how it tastes with the pork.
With the vegetables tossed in the fat and sage, I added the pork chops on top so they can finish cooking. These oven-baked pork chops are ready in about 30 minutes, and it’s great! I hope you love it too.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Pork chops: Look for at least 1-inch thick pork chops. To substitute boneless chops, know they will cook more quickly, so start checking for doneness at 15 minutes.
- Potatoes: I wanted a potato that could soak up all the flavors from the pork without falling apart. Baby Yukon golds worked perfectly and held their shape even when stirred. To ensure the potatoes are done in time, the pieces need to be small. I suggest quartering them lengthwise, although very small potatoes need only to be cut in half. To substitute regular Yukon gold potatoes, I suggest cutting them into 1 1/2-inch chunks.
- Sage: Or substitute another pork-friendly herb such as fresh rosemary or thyme.
Step-by-step instructions
- Adjust an oven rack to the lower-middle position and preheat oven to 400 degrees. Pat pork loin chops dry with paper towels and season with salt and pepper.
- In a Dutch oven or large pot over medium-high heat, heat olive oil until shimmering. Work in batches if necessary, add chops to the pot, and sear until a brown crust forms, about 4 to 5 minutes. Flip and cook until both sides of the pork chops are seared, about 4 to 5 minutes longer. Transfer to a plate and reserve fat in pot.
- To the pot, add potatoes, red onion, garlic, and sage. Toss until well-coated in the fat, then season with salt and pepper.
- Nestle the chops on top of the vegetables (it’s okay if there is some overlap) and cover. Roast until the chops reach an internal temperature of 145 degrees on an instant read thermometer when tested near the bone, about 20 to 25 minutes.
- Remove chops from the pot and tent with foil. Stir the vegetables, then return to the oven until tender and browning in places, about 10 minutes of cooking time.
- Serve the chops with the vegetables.
Recipe tips and variations
- Yield: This recipe makes 4 hearty servings with 1 pork chop and 2 cups of vegetables per person.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Pork spice: to make my favorite Pork Spice Blend, in a small bowl, combine 1 teaspoon garlic powder, 1 teaspoon ground coriander, 1 teaspoon ground fennel, and 1 teaspoon paprika. Or, add your own favorite pork spices like onion powder or Italian seasoning.
- No Dutch oven, no problem: Make these flavorful pork chops in a cast iron skillet or baking dish. Any oven save baking vessel works for cooking pork chops.
- Vegetable side dishes: Serve your pork chops with simple vegetables like Roasted Broccoli, Roasted Green Beans, or a simple Garden Salad.
Frequently Asked Questions
Unless you want to steam the chops, bake pork chops uncovered. This allows moisture to evaporate which enhances the malliard reaction, or browning of the meat.
Unless a meat or vegetable is being covered for a “Low and Slow” approach, I like higher-temp cooking. 400 degrees is efficient at maintaining the sear on the outside while cooking the meat through for juicy results. Just be sure to let your meat rest before cutting into it!
More meal ideas
Chicken and Turkey Recipes
Sheet Pan Paprika Chicken
Main Dishes
Sheet Pan Greek Chicken and Potatoes
Chicken and Turkey Recipes
Garlic Butter Roast Chicken
Main Dishes
Pork Roast
Join Us
Baked Pork Chops
Ingredients
- 4 bone-in pork chops (about 2 ½ pounds, see note 1)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 24 ounces baby Yukon Gold potatoes quartered lengthwise (see note 2)
- 1 red onion quartered, layers separated into chunks
- 4 cloves garlic peeled
- 2 tablespoons minced fresh sage (see note 3)
Instructions
- Adjust an oven rack to the lower-middle position and preheat oven to 400 degrees. Season pork chops with salt and pepper.
- In a Dutch oven or large pot over medium-high heat, heat olive oil until shimmering. Work in batches if necessary, add chops to the pot and sear until a brown crust forms, about 4 to 5 minutes. Flip and cook until the second side is seared, about 4 to 5 minutes longer. Transfer to a plate and reserve fat in pot.
- To the pot, add potatoes, red onion, garlic, and sage. Toss until well-coated in the fat, then season with salt and pepper.
- Nestle the chops on top of the vegetables (it's okay if there is some overlap). and cover. Roast in the oven until the chops reach 145 degrees when tested near the bone with a meat thermometer, about 20 to 25 minutes.
- Remove chops from the pot and tent with foil. Stir the vegetables, then return to the oven until tender and browning in places, about 10 minutes longer. Serve the chops with the vegetables.
Notes
- Pork chops: Boneless pork chops will cook more quickly. To substitute boneless chops, start checking for doneness at 15 minutes.
- Potatoes: I wanted a potato that could soak up all the flavors from the pork without falling apart. Baby Yukon golds worked perfectly and held their shape even when stirred. To ensure the potatoes are done in time, the pieces need to be small. I suggest quartering them lengthwise, although very small potatoes need only to be cut in half. To substitute regular Yukon gold potatoes, I suggest cutting them into 1 1/2-inch chunks.
- Sage: Or substitute another pork-friendly herb such as fresh rosemary or thyme.
- Yield: This recipe makes 4 hearty servings with 1 pork chop and 2 cups of vegetables per person.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Do the potatoes need to be cooked/boiled before putting in the recipe or can they be put in uncooked?
Hi, Bryna! The potatoes go in raw. You may notice you pull the pork out a little early (which is great so it can rest anyway) and cook the veggies slightly longer, an extra 10 minutes or so. That way they get nicely tender and browned. You will be good! If you try it, I hope you love it. I’m always trying to make dinner recipes that have good flavor but don’t require things like pre-cooking potatoes, who has time for that? Not me. Have a great weekend and thank you for your question! Take care! -Meggan