Sheet Pan Lemon Garlic Pork Chops with Roasted Potatoes and Green Beans Recipe
This Sheet Pan Lemon Garlic Pork Chops recipe is an easy, flavorful family dinner idea that combines juicy pork chops with roasted baby potatoes and fresh green beans all cooked together on a single baking sheet. The lemon garlic marinade infuses the pork and vegetables with a bright, zesty taste, while roasting gives everything a crispy, caramelized finish. Perfect for a quick weeknight meal with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
Protein
- 4 pork chops (bone-in or boneless, about 1-inch thick)
Vegetables
- 1 pound baby potatoes (Yukon gold or red, halved)
- 12 ounces fresh green beans (trimmed)
Marinade
- 3 tablespoons olive oil (extra virgin recommended)
- 3 tablespoons freshly squeezed lemon juice
- 4 cloves garlic (minced, about 1 tablespoon)
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- ¼ teaspoon red pepper flakes (optional)
Optional Garnishes
- Fresh parsley or thyme for garnish
- Parmesan cheese for sprinkling
Instructions
- Preheat and Prepare Ingredients: Preheat your oven to 425°F (220°C). Wash and halve the baby potatoes. Trim the green beans and pat all the vegetables dry to ensure they roast properly. Mince the garlic and squeeze fresh lemon juice. If using fresh herbs, chop them now.
- Mix the Marinade: In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, black pepper, and red pepper flakes if using. This marinade will flavor both the pork chops and vegetables.
- Coat Vegetables: Place the halved potatoes and trimmed green beans in a large mixing bowl. Pour about two-thirds of the marinade over the vegetables and toss well to coat evenly, ensuring every piece is flavored.
- Arrange on Sheet Pan: Spread the potatoes cut-side down on one half of a large rimmed baking sheet. Arrange the green beans on the other half to ensure even cooking.
- Prepare Pork Chops: Pat the pork chops dry with paper towels. Brush or rub the remaining marinade over each pork chop to infuse them with flavor. Place the pork chops in the center of the sheet pan between the potatoes and green beans.
- Roast Everything: Place the sheet pan in the preheated oven and roast for 25-30 minutes. Halfway through cooking, flip the pork chops and toss the vegetables to promote even roasting. The pork should reach an internal temperature of 145°F (63°C). The potatoes will be golden and crispy, and the green beans tender but vibrantly green.
- Rest and Garnish: Remove the sheet pan from the oven and let the pork chops rest for 5 minutes to retain their juices. Sprinkle fresh parsley or thyme and Parmesan cheese over the vegetables if desired. Serve directly from the pan or plate family-style with lemon wedges for extra brightness.
Notes
- To ensure even cooking, try to select potatoes that are similar in size for halving.
- Using bone-in pork chops adds flavor but can increase cooking time slightly; adjust as needed.
- Letting the pork chops rest after roasting allows the juices to redistribute for a more tender bite.
- You can substitute other vegetables such as asparagus or Brussels sprouts if preferred.
- Make sure not to overcrowd the sheet pan to allow proper roasting and crisping.
Keywords: sheet pan pork chops, lemon garlic pork chops, roasted pork chops, easy dinner, one pan meal, roasted potatoes and green beans
