Roasted Pork Chops With Green Beans & Potatoes

There’s something magical about a meal that comes together on one pan, fills the kitchen with cozy roasted aromas, and feels both effortless and just a little bit elevated. These Roasted Pork Chops with Green Beans and Potatoes are exactly that kind of dinner. The pork chops roast up juicy and flavorful thanks to a smoky lemon-thyme marinade, while the potatoes turn golden and crisp at the edges and the green beans soak up all those delicious pan juices.

This is one of those dinners that looks impressive but secretly requires very little effort—especially when you use a good rimmed baking sheet and a sharp chef’s knife to prep everything quickly. It’s perfect for busy weeknights, relaxed Sunday dinners, or anytime you want a cozy, satisfying meal without juggling multiple pans.

This is one of those dependable recipes you’ll come back to again and again—simple, flavorful, and comforting in the best possible way.

This recipe checks every box for an easy, dependable dinner:

• Everything cooks on one pan for easy cleanup
• Pork chops turn out juicy, tender, and flavorful
• Potatoes get crispy golden edges
• Green beans add a fresh, vibrant balance
• Simple ingredients with big, comforting flavor

Ingredients

• 6 tablespoons olive oil, divided
• Juice of 1 lemon (about 3 tablespoons)
• 2 tablespoons chopped fresh thyme
• 1 tablespoon plus 1 teaspoon smoked paprika
• 4 cloves garlic, grated or finely minced
• Salt and freshly ground pepper
• 4 bone-in pork chops (about 1-inch thick)
• 1 (12-ounce) bag trimmed green beans or haricots verts
• 4 medium Yukon Gold potatoes, cut into ½-inch wedges
• 2 to 3 jarred roasted red peppers, coarsely chopped

Helpful tools for this recipe:

• Large rimmed baking sheet
• Large mixing bowl
• Sharp chef’s knife
• Garlic press or microplane
• Silicone spatula or tongs

How It Comes Together

This recipe comes together easily and the oven does most of the work.

Step 1: Make the marinade

In a large mixing bowl, stir to combine:

• 3 tablespoons olive oil
• Lemon juice
• Fresh thyme
• Smoked paprika
• Garlic
• Salt and pepper

Step 2: Coat the pork chops

Add the pork chops to the bowl and turn them until evenly coated in the marinade. Let them sit while you prep the vegetables. Even a few minutes helps build incredible flavor.

Step 3: Prepare the vegetables

On a large rimmed baking sheet, add:

• Potato wedges
• Green beans
• Roasted red peppers

Drizzle with the remaining 3 tablespoons olive oil and season with salt and pepper. Toss everything together using tongs and spread into an even layer.

Step 4: Assemble and roast

Nestle the pork chops directly among the vegetables.

Roast at 475°F for about 25 minutes, turning the pork chops once halfway through, until:

• Pork chops are just cooked through
• Potatoes are golden and tender
• Green beans are perfectly roasted

If you love crispy edges, broil for the last 2–3 minutes.

A meat thermometer can help ensure your pork reaches internal temperature of 165°F.

Step 5: Rest and serve

Let the pork chops rest for about 5 minutes before serving. This keeps them juicy and tender.

Entertaining Tips & Serving Suggestions

This dish is made for sharing. Serve it family-style right on the baking sheet for a rustic, cozy presentation, or plate each pork chop with a generous scoop of roasted vegetables.

For entertaining, pair it with:

• Warm crusty bread
• A simple green salad
• A glass of wine

Using a beautiful wood serving board or large serving platter instantly elevates the presentation when guests are over.

This is also an excellent make-ahead friendly meal. Leftovers store beautifully in airtight containers in the refrigerator for up to 3 days. Reheat in the oven on a baking sheet to keep the potatoes crisp and the pork tender.

This is one of those dependable recipes you’ll come back to again and again—simple, flavorful, and comforting in the best possible way.