Sheet Pan Cheddar Garlic Butter Pork Chops and Potatoes Tips, FAQ & printable recipe

Tips for success

To ensure the best results, avoid rinsing the pork chops under running water, as this can spread bacteria in the kitchen. If you must handle raw meat, wash your hands and all surfaces thoroughly with hot, soapy water immediately after preparation.

Keeping the raw ingredients in the refrigerator until the very last moment before arranging them on the pan helps maintain food safety standards.

If you find that the cheese is browning too quickly before the potatoes are done, you can loosely cover the pork chops with a small piece of aluminum foil for the remainder of the roasting time.

This protects the cheese while still allowing the potatoes to continue crisping. Always use a meat thermometer to verify the temperature, as it is the most reliable way to ensure the pork is cooked through.

Variations

• Herb-Roasted Variation: Add a teaspoon of dried rosemary or thyme to the garlic butter mixture for an earthy, aromatic flavor that complements the richness of the pork and the creaminess of the potatoes perfectly.
• Spicy Cheddar Variation: Incorporate half a teaspoon of red pepper flakes or a dash of hot sauce into the garlic butter to add a subtle heat that cuts through the savory cheese topping.

Storage and make-ahead

Fridge

Keep in the refrigerator for up to 3 days in a sealed container.

Freezer

Freezing is not recommended as the texture of the potatoes and the cheese topping may degrade.

Reheat

Reheat in a 350°F oven until warmed through, or use a microwave on medium power.

Store any leftovers in an airtight container to keep the pork from drying out in the refrigerator. Consume the leftovers within three days for the best quality and flavor.

When storing, ensure the dish has cooled to room temperature for no more than two hours before placing it in the refrigerator to prevent bacterial growth, following standard food safety procedures for cooked meat products.

You can prepare the garlic butter mixture and store it in the refrigerator for up to one day before you plan to cook the meal. You can also wash and quarter the potatoes ahead of time and keep them in a bowl of cold water in the refrigerator, but be sure to drain and pat them completely dry before arranging them on the sheet pan to ensure they roast properly.

Serving ideas

Serve this dish directly from the sheet pan for a rustic presentation, or transfer the pork and potatoes to a warm serving platter.

The garlic butter that pools on the bottom of the pan is full of flavor, so feel free to spoon it over the potatoes before serving. A simple side salad with a bright vinaigrette makes an excellent accompaniment to balance the richness of the cheese and butter.

Because the pork and potatoes are already coated in a savory garlic butter, they pair wonderfully with steamed green beans or roasted asparagus. The neutral flavor of these vegetables allows the garlic butter and cheddar profile of the main dish to shine. Ensure the plates are warm before serving to keep the cheese topping creamy and the pork tender for as long as possible during the meal.

Frequently asked questions

Recipe card

Sheet Pan Cheddar Garlic Butter Pork Chops and Potatoes

Prep 10 minCook 30 minRest 5 minTotal 45 minServes 4

Ingredients

• 4 slices boneless pork loin chops
• 1 lb baby potatoes, quartered
• 1 cup shredded cheddar cheese
• 4 tbsp unsalted butter, melted
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped

Instructions

1. Preheat the oven to 400°F (200°C). Line a rimmed sheet pan with parchment paper. Arrange the pork loin chops and quartered baby potatoes in a single layer on the pan, ensuring they are evenly spaced to allow for proper roasting.
2. In a small bowl, whisk together the melted butter, minced garlic, and chopped parsley. Drizzle this mixture evenly over the pork and potatoes. Sprinkle the shredded cheddar cheese over the top of the pork chops. Place the pan in the oven and bake for 20 to 25 minutes.
3. Verify the pork is fully cooked by inserting a meat thermometer into the thickest part of the chop, ensuring it reaches 145°F (63°C). Remove the pan from the oven and allow the pork to rest for at least 3 minutes before serving to ensure the juices redistribute properly.

Contains: milk

Estimated nutrition per serving

Calories

480

Protein

32.5 g

Carbohydrates

22 g

Fat

29 g

Fiber

2.5 g

Sugar

1.2 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.