Pork has never been my go-to protein. I just don’t cook it as much as I should. And every time that I cook pork, I always think, “man, I should cook more pork.” I don’t know why it has always gotten the back burner spot in our house. Cause let me tell you pork is super tasty when you’re making things like these Roast Pork Chops with Green Beans & Potatoes. It’s everything you need in a meal, cooked on one baking sheet. It’s tasty, it’s easy, and it’s fast.
I came across this Rachel Ray recipe because I had found some really beautiful pork chops on sale at the grocery. My biggest issue with pork is that it can dry out easily so I found it intriguing that the chops cooked at the same length of time as the potatoes and beans. But it totally works. The key is to cook everything at a high temp for a shorter length of time. You may have seen that oven temperature of 475 degrees and wondered if maybe it was a typo, it’s not.
The other key to this recipe is to make sure that the other ingredients on the baking sheet- the potatoes and green beans- are set up for roasting success. Potatoes can typically take around an hour. So make sure that your potato wedges are thin enough that they will be tender and cooked in the middles. And then, just make sure that everything is well seasoned. Maybe even turn the broiler to low at the end to give everything some color. That’s it. Super simple. Super delicious.
Let me show you how I made these Roast Pork Chops with Green Beans & Potatoes 👇🏻
In a large bowl, combine 3 tbsp olive oil, 1 tsp dried thyme, 1 tbsp smoked paprika, 4 large garlic cloves (minced), the juice of 1 lemon, and about 1/2 tsp EACH salt and pepper. Stir well.
Add 3-4 large, bone-in pork chops (about 1” thick) and toss to coat in the oil and spices. Let the pork chops sit in the marinade while you prepare the other ingredients.
Preheat your oven to 475 degrees and line a large baking sheet with parchment paper.
Lay 18 oz of (medium-thin) wedged red potatoes and 16 oz (trimmed) green beans to the baking sheet.
Tip- you don’t want the potatoes too thick because they are cooking the same length of time as the other ingredients (about 25 minutes).
Drizzle the potatoes and beans with 3 tbsp of olive oil and season with salt and pepper.
Nestle the pork chops into the center of the beans and potatoes. Be sure to spoon any of the seasoning that may be left in the bowl over the chops.
Bake for 15 minutes.
After 15 minutes, flip the chops and cook for about another 10 minutes until the pork is cooked through.
Pork chops are done when they reach an internal temperature of 145 degrees.
Enjoy!!
This recipe was slightly adapted from Rachel Ray.
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Roast Pork Chops with Green Beans & Potatoes
Ingredients
For the Pork Chops
- 3-4 Bone-In Pork Chops (about 1” thick)
- 3 Tbsp Olive Oil
- 1 Tsp Dried Thyme
- 1 Tbsp Smoked Paprika
- 4 Large Garlic Cloves, minced
- 1 Lemon, juiced
- Salt and Pepper
Other
- 18 Oz Red Potatoes, cut into (medium-thin) wedges
- 16 Oz Green Beans
- 3 Tbsp Olive Oil
- Salt and Pepper
Instructions
- In a large bowl, combine all of the pork chop ingredients EXCEPT for the chops. Whisk the ingredients really well to combine. Then add the chops and toss to coat in the oil and spices. Let the chops marinate while you prepare the other ingredients.
- Preheat your oven to 475 degrees and line a large baking sheet with parchment paper. Spread the green beans and potato wedges across the sheet pan. Drizzle the beans and potatoes with 3 tbsp olive oil and season with salt and pepper.
- Toss the beans and potatoes to coat in the oil and spread them out as much as possible.
- Then nestle the chops into the center of the baking sheet, onto the beans and potatoes. Spoon any seasoning left in the bowl onto the chops.
- Bake for 15 minutes. Then flip the chops and bake for another 10 minutes until the chops are cooked through. The chops will be done when they reach an internal temp of 145 degrees. If you’d like a little extra color or char on the chops, beans, and potatoes, turn your broiler on low for a couple minutes- watch carefully!! Enjoy!
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.
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