This post was updated from Instant Pot pork chops to sheet pan pork chops in August 2024.
These sheet pan pork chops are a staple in our house because literally all you have to do is chop potatoes! Broccoli and potatoes are cooked on the same pan, so it's one of those recipes that truly is so easy. Served on top of a yogurt or feta sauce elevates it just enough that it's week night friendly and dinner party ready.
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💬 Featured Comment
"Made this for dinner tonight and it turned out great, the kids loved it!" Thanks for the kind words, Shawna!
There is nothing crazier than the dinner time rush. That's where sheet pan meals come in. Sheet pan green beans and sausage and sheet pan chicken gyros are staples in our house. But I wanted to create something economical that was elevated enough to serve to guests. And sheet pan pork chops were born!
Crispy potatoes and roasted broccoli are served over tzatziki sauce or feta dip. Finished with fresh lemon zest and dill, this sheet pan meal is so simple to make yet delivers big flavor and that wow factor.
here's what you'll need
- Boneless Pork Chops (¾"): I tested this with both thin and thick cut. Both work fine but thin cut was cheaper so that's what I went with.
- Potatoes & Broccoli: Cube baby potatoes (the smaller they are, they faster they cook) and grab broccoli florets at the store. I did test this with frozen broccoli and it wasn't great, so opt for raw when avaialble.
- The Basics: To season everything, you'll need steak seasoning, olive oil, garlic, lemon zest, and dill.
- Sauce: I paired this with a cucumber feta dip from Target, but this high protein tzatziki sauce will work, too! A dairy free version works, too.
let's make it!
- Quarter the potatoes and toss them in oil and steak seasoning. Put on a baking tray and bake for 15 minutes.
- Season the broccoli with oil and steak seasoning, and pat the pork chops dry.
- Add the broccoli and pork chops to the pan after 15 minutes of baking. Return to the oven for another 15 minutes. Cook the pork to an internal temperature of 145 degrees, then let them rest for 5 minutes.
- Serve with feta or tzatziki sauce. Top with lemon zest and fresh dill!
it's ok if the pork is pink!
The number one way to ensure juicy pork is to use a meat thermometer!! And be aware that pork might still have a bit of pink to it, but as long as the internal temp of the thickest part is 145, it is completely safe to eat. Pork that is even 155 degrees will taste tough and dry.
watch how to make it
cooking different types of pork chops
We understand that as families grow and guests multiply, you may want to make more pork chops. Or, yours might be bone in or not ¾" thick. If any of these apply, we've got the details here.
The chart below details cooking times for different thickness depending on if you are making 4 or 8 pork chops.
| ¾" bone-less | ¾" bone-in | 1" or greater bone-in | |
| Cook Time for up to 4 | 15-20 min | 20-25 min | 25-30 min |
Recipe
Sheet Pan Pork Chops with Crispy Potatoes and Broccoli
Equipment
- 1 full size sheet pan the bigger the better!
Ingredients
- 4 boneless pork chops (¾" )
- 1 pound broccoli florets (typically 1 container or 1 head of broccoli)
- 4 garlic cloves
- 1 pound baby potatoes (quartered )
- 4 tablespoon olive oil (or avocado oil)
- 2.5 tablespoon steak seasoning
- Zest from 1 lemon
- 1 tablespoon dill (fresh or freeze dried)
- 4-6 oz sauce (tzatziki or feta dip work well)
Before you start!
If you make this recipe, please take a moment to leave us a review. We love to hear from you!
Instructions
- Prepare: Preheat the oven to 425 degrees. Quarter potatoes. The smaller the potatoes the faster they'll cook. Line a sheet pan with parchment paper.
- Cook the potatoes: Toss the 1 pound baby potatoes with 1 tablespoon of the 4 tablespoon olive oil and 1 tablespoon of the 2.5 tablespoon steak seasoning. Spread out onto a full size baking sheet. Bake for 15 minutes.
- Cook the broccoli and pork chops: While the potatoes cook, season the 1 pound broccoli florets with 1 tablespoon oil and 1 tablespoon steak seasoning. Pat the pork chops dry and season with the remaining ½ tablespoon steak seasoning. Remove the potatoes from the oven and push to one side. Place the 4 boneless pork chops in the center and spread out the broccoli on the other side. Return to the oven for 15 more minutes.
- Let the pork rest: When the pork has reached an internal temp of 145, remove the tray. If they cook past this they will be dry!! Let them rest for 5 minutes before serving. For plating, I like to spread the feta or yogurt dip on a platter top with the potatoes and broccoli, and place the pork chops on the side. Finish with lemon zest and dill.
Video
Notes
The number one way to ensure juicy pork is to use a meat thermometer!! And be aware that pork might still have a bit of pink to it, but as long as the internal temp of the thickest part is 145, it is completely safe to eat. Pork that is even 155 degrees will taste tough and dry.
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
My husband & I have been striving to use our instapot more frequently especially since we are both full-time in our professions and I am a woman entrepreneur. This meal was delicious, simple, & healthy! Mika & Dan are top notch professionals in the food business. We can’t wait to try more of the their meals!
Thanks for the kind words Marlee, we're happy you got to use your instant pot!
This looks so easy, can’t wait to try it!
We hope you love it!
Made this for dinner tonight and it turned out great, the kids loved it!
Glad to hear, thank you!
I make pork chops a few times a month because they're so cheap so I'm always looking for different ways to make them. This was easy and turned out great so thank you for posting this.
Doesn't the milk curdle in the insta pot? I used a crockpot once for this and added milk the milk curdled in the recipe. Now I either use a broth or water instead of milk.
We've made this recipe many times and have never had the milk curdle in the instant pot. Did you make this same recipe or something similar when you made it in the crockpot?
Hi, this looks yummy. I noticed that throughout the recipe, there are both 4 AND 6 min listed as the cook time. Could you please confirm the cook times (incl for different cuts)? Thanks!
Yes! Apologies for the confusion! For a pork chop that is 1/2-1” thick it is 4 min. Anything thicker would be 6 min. I’ll update the post to clarify. Thanks for the note!
Thank you for posting! If you had 8 pork chops, would you pressure cook all 8 at the same time? Or make 4 at a time only?
Hi Kristy-Lee, with 8 pork chops I would sear them in batches to make sure they all get a nice, even sear. Once seared, add them all back to the pot and cook for 6 minutes (so, adding 2 minutes to the total time). Keep us posted how it goes!
I’m in the process of cooking.
I used my Instant Pot and cooked for 4 minutes. They are still on the tough side so I am adding more time.
Was that the right thing to do?
Hi there, unfortunately the longer you cook pork chops, the tougher they become. The best solution I have found in this case is to counter the dry toughness with a good sauce or apple sauce. If your pork chops are thinner than 1/2", I would try cooking them in the instant pot for 2 minutes next time and only sear for 30 seconds (maximum) as they cook very fast. Thanks for trying our recipe!
So, if I cook 6 boneless chops I would still just cook them for 4 minutes ? I am anxious to try this but wanted to be sure that they are tender.
Hope you can try them! As I mentioned above, I would still cook for 4 minutes unless they are 1" or thicker or are bone in. The only adjustment for 6 is to brown them in batches. And to make sure they are tender, you only want to brown them quickly because pork gets tough quick.
So you don’t add more time if you have more than 4 1/2” chops?
Hi Sylvia, I would not add more time unless the pork chops are greater than 1" or bone in.
Followed the directions but used 2 cans of cream of mushroom because I made mashed potatoes on the side. Used 4 thick boneless center cut chops. Unfortunately this never came up to pressure to even start the count down. I should have known after 20 minutes of "pre-heating" something was amiss. We were so hungry so I opened the pot and the chops were 190 degrees. Needless to say what was supposed to be succulent tender chops turned out to be dry and chewy even with the liquid gravy. I checked that the seal was in place and everything else. I should have just cooked them on the stovetop, it would have taken the same amount of time but I kept thinking I can't fail with the Instant Pot, they will definitely come out tender. Not.
sorry to hear this! If it never comes to pressure there's definitely something off. Sometimes the gasket on mine is bunched and it won't build pressure properly.