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Mediterranean sheet pan pork chops with roasted potatoes and carrots make an easy, flavorful dinner with simple seasoning and minimal cleanup.
Know Before You Scroll
What You’ll Need
Bone-in pork chops, baby potatoes, carrots, olive oil, dried herbs and spices, and a fresh lemon.
Flavor Profile
Savory and herby with smoky paprika, earthy cumin, garlic, and bright lemon.
Difficulty Level
Easy. Everything is seasoned simply and cooked on one sheet pan.
Equipment Needed
Large rimmed sheet pan, mixing bowls, and an instant-read meat thermometer.
Top Tip
Don’t judge the pork by cooking time alone. Start checking early and cook until the thickest part reaches 145°F (63°C), avoiding the bone when taking the temperature.
Time-Saving Tips
Insert here
Ingredient Swaps
Boneless pork chops can be used, but they may cook faster. Yukon Gold potatoes can replace baby potatoes if cut into small, even pieces.
In The Test Kitchen
There’s a lot to love about a dinner that gives you the meat, potatoes, and vegetables all on one pan, but the timing has to work. Pork chops can dry out long before potatoes are properly roasted, so the potatoes get a 10-minute head start before everything comes together.
I season the pork with oregano, smoked paprika, cumin, garlic, and fresh lemon zest. It’s a simple Mediterranean-inspired combination that gives the chops plenty of flavor without needing a marinade.
The biggest thing to remember is that pork chop thickness matters more than the clock. Start checking the chops early and remove them when they reach 145°F (63°C). If your vegetables need a little longer, they can stay in the oven while the pork rests.
Ingredient Notes
Pork Chops
Best Choice
Choose bone-in pork chops about 1 inch thick. The bone helps protect the meat from drying out, while a thicker chop gives you more room to get the center cooked properly without overcooking the outside.
Substitutions
Boneless pork chops work too, but begin checking their temperature earlier because they can cook more quickly.
Baby Gold Potatoes
Best Choice
Small gold potatoes are naturally creamy inside and roast beautifully without needing to be peeled. Halve them so they cook through in the same general timeframe as the rest of the dinner.
Substitutions
Yukon Gold potatoes are a good alternative. Cut them into roughly 1-inch pieces so they roast evenly.
Carrots
Best Choice
Whole carrots cut into evenly sized sticks give you better control over their size and roasting time.
Substitutions
Baby carrots can save a little prep time. Halve any particularly thick ones lengthwise so they cook evenly.
Where to Find
Fresh produce or the refrigerated prepared-vegetable section.
Lemon
Best Choice
Use a fresh lemon here because the zest provides bright citrus flavor without adding extra liquid to the pork.
Substitutions
If you don’t have fresh lemon, the pork is still delicious without it. I wouldn’t substitute bottled lemon juice for the zest.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Give the potatoes a head start
Heat the oven to 425°F (220°C). Toss the halved baby potatoes with olive oil, garlic powder, thyme, salt, and pepper. Arrange them cut-side down on one-third of a large sheet pan and roast for 10 minutes.
2
Season the pork
Pat the pork chops dry. Combine the olive oil, oregano, smoked paprika, cumin, garlic powder, salt, pepper, and lemon zest. Rub the mixture generously over both sides of each chop.
3
Prep the carrots
Toss the carrot sticks with olive oil and season well with salt and pepper.
4
Bring everything together
Remove the pan from the oven after the potatoes have roasted for 10 minutes. Push them to one side, arrange the pork chops in the center, and spread the carrots over the remaining space.
5
Roast until the pork is juicy and the vegetables are tender
Return the pan to the oven. Roast until the pork reaches 145°F (63°C) in the thickest part and the potatoes and carrots are tender and browned. Begin checking the pork after about 15 minutes.
If the pork is ready before the vegetables, transfer the chops to a plate to rest and return the pan to the oven until the vegetables are done.
6
Finish and serve.
Rest the pork chops for 5 minutes. For additional browning, the vegetables can be broiled for 2 to 3 minutes while the pork rests. Sprinkle the potatoes with Parmesan, if using, and serve everything hot.
One Pan Meals
Recipe
Mediterranean Sheet Pan Pork Chops
Ingredients
For the Pork Chops
- 4 bone-in pork chops (about 1 inch thick)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Zest of 1 lemon
For the Potatoes
- 3 cups baby gold potatoes (halved)
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- Salt and pepper (to taste)
- 2 tablespoons grated Parmesan cheese (optional)
For the Carrots
- 3 cups carrots (peeled and cut into sticks)
- 2 tablespoons olive oil
- Salt and pepper (to taste)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease it.
- Start the potatoes: Toss the potatoes with 1 tablespoon olive oil, garlic powder, thyme, salt, and pepper. Arrange them cut-side down over one-third of the prepared pan. Roast for 10 minutes.
- Season the pork: While the potatoes roast, pat the pork chops dry with paper towels. Mix the olive oil, oregano, smoked paprika, cumin, garlic powder, salt, pepper, and lemon zest. Rub the seasoning mixture evenly over both sides of the pork chops.
- Prepare the carrots: Toss the carrot sticks with 2 tablespoons olive oil and season with salt and pepper.
- Assemble the pan: Remove the sheet pan from the oven. Push the potatoes to one side, place the pork chops in the center, and arrange the carrots over the remaining third of the pan.
- Roast: Return the pan to the oven and roast until the pork reaches an internal temperature of 145°F (63°C) at its thickest point and the vegetables are tender, about 15 to 25 minutes depending on the thickness of the chops. Start checking the pork after 15 minutes.
- Remove the pork as needed: If the pork reaches 145°F before the vegetables are tender, transfer the chops to a plate and loosely cover while the vegetables finish roasting.
- Rest and finish: Let the pork chops rest for 5 minutes before serving. If you’d like more color on the vegetables, broil them for 2 to 3 minutes while the pork rests, watching carefully so they don’t burn.
- Serve: Sprinkle the potatoes with Parmesan, if using, and serve with the pork chops and roasted carrots.
Tips
Erren’s Top Tips
Use a large sheet pan. Crowding traps steam, which means softer vegetables instead of beautifully roasted ones. Give everything as much room as possible. Cut the vegetables evenly. Keep the potato halves and carrot sticks relatively uniform so you don’t end up with some pieces tender while others are still firm. Put the potatoes cut-side down. That flat surface has direct contact with the hot pan, giving you much better browning. Pat the pork dry first. Removing excess surface moisture helps the seasoning stick and encourages better browning. Don’t cook pork by time alone. Thickness varies enormously from one pork chop to another. An instant-read thermometer is your best friend here. Check the temperature away from the bone. Insert the thermometer into the thickest part of the meat without touching the bone for the most accurate reading. Let the pork rest. Five minutes gives the juices time to redistribute before you cut into it.Variations & Add-Ins
Add red onion: Cut a red onion into thick wedges and roast it alongside the carrots for extra sweetness. Add zucchini: Thick zucchini pieces work well, but add them during the last 15 minutes so they don’t become too soft. Make it a little spicy: Add a pinch of crushed red pepper or cayenne to the pork seasoning. Add fresh herbs: Finish the whole pan with chopped parsley for freshness and color. Add feta: A little crumbled feta scattered over the vegetables after roasting works beautifully with the oregano, cumin, and lemon.Storage & Reheating
Store leftover pork chops and vegetables in an airtight container in the refrigerator for up to 3 days. For the best results, reheat the pork gently so it doesn’t dry out. Cover and warm in a 325°F (165°C) oven until heated through. The vegetables can be reheated alongside the pork or crisped separately at a higher temperature. You can also reheat individual portions in the microwave, but use short intervals to avoid overcooking the pork. I don’t recommend freezing the roasted potatoes because their texture can become grainy after thawing.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.FAQs
What temperature should pork chops be cooked to?
Pork chops should reach an internal temperature of 145°F (63°C), followed by a short rest. Check the thickest part of the chop without touching the bone.
How do you keep pork chops from drying out in the oven?
The most important thing is not to overcook them. Because pork chops vary in thickness, start checking their internal temperature before the estimated cooking time is up and remove them once they reach 145°F.
Why do the potatoes need to cook first?
Potatoes take longer to become tender and browned than 1-inch pork chops. Giving them a 10-minute head start helps everything finish at roughly the same time.
Can I use boneless pork chops?
Yes. Boneless pork chops can cook faster than bone-in chops, so begin checking their internal temperature early.
Can I make this with sweet potatoes?
Yes. Cut peeled sweet potatoes into roughly 1-inch pieces. Keep an eye on them toward the end of roasting because they can soften and brown more quickly than baby gold potatoes.
Can I prepare this ahead?
You can cut the carrots and potatoes ahead and refrigerate them separately. The pork seasoning can also be mixed in advance. For the best texture, season and roast everything just before serving.
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