{"id":7073670,"date":"2026-10-03T02:17:14","date_gmt":"2026-10-03T02:17:14","guid":{"rendered":"https:\/\/fivemor.com\/?p=7073670"},"modified":"2026-10-03T02:17:14","modified_gmt":"2026-10-03T02:17:14","slug":"mediterranean-sheet-pan-pork-chops","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7073670","title":{"rendered":"Mediterranean Sheet Pan Pork Chops"},"content":{"rendered":"


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This site runs ads and generates income from affiliate links. Read my disclosure policy<\/a>.<\/p>\n<\/section>\n

Mediterranean sheet pan pork chops with roasted potatoes and carrots make an easy, flavorful dinner with simple seasoning and minimal cleanup.<\/p>\n

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Know Before You Scroll<\/h2>\n
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Servings: <\/span>4<\/span><\/p>\n

Prep: <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n

Cook: <\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n

Total Time: <\/span>50 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n

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Bone-in pork chops, baby potatoes, carrots, olive oil, dried herbs and spices, and a fresh lemon.<\/p>\n<\/div>\n<\/div>\n

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Savory and herby with smoky paprika, earthy cumin, garlic, and bright lemon.<\/p>\n<\/div>\n<\/div>\n

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Easy. Everything is seasoned simply and cooked on one sheet pan.<\/p>\n<\/div>\n<\/div>\n

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Large rimmed sheet pan, mixing bowls, and an instant-read meat thermometer.<\/p>\n<\/div>\n<\/div>\n

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Don\u2019t judge the pork by cooking time alone. Start checking early and cook until the thickest part reaches 145\u00b0F (63\u00b0C), avoiding the bone when taking the temperature.<\/p>\n<\/div>\n<\/div>\n

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Boneless pork chops can be used, but they may cook faster. Yukon Gold potatoes can replace baby potatoes if cut into small, even pieces.<\/p>\n<\/div>\n<\/div>\n

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In The Test Kitchen<\/strong><\/h2>\n

There\u2019s 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<\/strong> before everything comes together.<\/p>\n

I season the pork with oregano, smoked paprika, cumin, garlic, and fresh lemon zest. It\u2019s a simple Mediterranean-inspired combination that gives the chops plenty of flavor without needing a marinade.<\/p>\n

The biggest thing to remember is that pork chop thickness matters more than the clock<\/strong>. Start checking the chops early and remove them when they reach 145\u00b0F (63\u00b0C). If your vegetables need a little longer, they can stay in the oven while the pork rests.<\/p>\n

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Ingredient Notes<\/h2>\n<\/p>\n
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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.<\/p>\n<\/div>\n<\/div>\n

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Boneless pork chops work too, but begin checking their temperature earlier because they can cook more quickly.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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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.<\/p>\n<\/div>\n<\/div>\n

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Yukon Gold potatoes are a good alternative. Cut them into roughly 1-inch pieces so they roast evenly.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Whole carrots cut into evenly sized sticks give you better control over their size and roasting time.<\/p>\n<\/div>\n<\/div>\n

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\u00a0Baby carrots can save a little prep time. Halve any particularly thick ones lengthwise so they cook evenly.<\/p>\n<\/div>\n<\/div>\n

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Fresh produce or the refrigerated prepared-vegetable section.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Use a fresh lemon here because the zest provides bright citrus flavor without adding extra liquid to the pork.<\/p>\n<\/div>\n<\/div>\n

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\u00a0If you don\u2019t have fresh lemon, the pork is still delicious without it. I wouldn\u2019t substitute bottled lemon juice for the zest.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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You can find the full, printable recipe at the top of this post<\/strong>, but you can read the detailed instructions with photos for each step below.<\/p>\n<\/div>\n

Step By Step Instructions<\/h2>\n
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Give the potatoes a head start<\/strong><\/p>\n

Heat the oven to 425\u00b0F (220\u00b0C). 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.<\/p>\n

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Season the pork<\/strong><\/p>\n

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.<\/p>\n

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Prep the carrots<\/strong><\/p>\n

Toss the carrot sticks with olive oil and season well with salt and pepper.<\/p>\n

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Bring everything together<\/strong><\/p>\n

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.<\/p>\n

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Roast until the pork is juicy and the vegetables are tender<\/strong><\/p>\n

Return the pan to the oven. Roast until the pork reaches 145\u00b0F (63\u00b0C) in the thickest part and the potatoes and carrots are tender and browned. Begin checking the pork after about 15 minutes.<\/p>\n

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.<\/p>\n

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Finish and serve.<\/strong><\/strong><\/p>\n

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.<\/p>\n

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Prep Time: <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n

Cook Time: <\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n

Total Time: <\/span>50 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\n

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