Sheet pan beef chops have become my absolute weeknight hero! I remember struggling to get dinner on the table after long days, juggling pots and pans. Then I discovered the magic of a complete meal cooked on just one pan! The smell of savory beef mingling with roasted potatoes and fragrant herbs filling my kitchen is pure comfort. This simple method is a game-changer, and I know you’ll love how it streamlines dinner prep. Let’s get cooking!

Why You’ll Love This Sheet Pan Beef Chops Recipe

This recipe is a total game-changer for busy weeknights. Here’s why it’s about to become your new favorite:

• Minimal Cleanup: Everything cooks on one pan, meaning fewer dishes to wash!
• Effortless Preparation: It’s incredibly straightforward, making it perfect for beginners.
• Flavor Explosion: The high heat of the oven caramelizes the potatoes and sears the chops beautifully.
• Perfectly Cooked: You get tender beef and tender, slightly crispy potatoes every time.
• Sheet Pan Pork Chops Easy: Seriously, it doesn’t get much simpler than this. Prep takes minutes!
• Quick Sheet Pan Pork Chops: From oven to table in under an hour, it’s ideal for when you’re short on time.
• Versatile: Easily swap in your favorite vegetables or herbs for endless variations.
• Satisfying Meal: It’s a complete, hearty meal that will leave everyone feeling full and happy.

Ingredients for Sheet Pan Beef Chops

Gathering these simple ingredients is the first step to an incredible meal. This recipe is designed to be straightforward, using pantry staples and fresh produce for a delicious Sheet Pan Pork Chops with Potatoes experience. Here’s everything you need:

• 4 beef rib chops, 1-inch thick – these offer great flavor and juiciness.
• 1.5 lbs small red potatoes, quartered – their waxy texture holds up well to roasting, becoming wonderfully tender.
• 1/4 cup olive oil – we’ll use this to coat everything, helping with browning and flavor.
• 1 teaspoon dried rosemary – its piney notes are classic with roasted meats and potatoes.
• 1 teaspoon dried thyme – adds an earthy, slightly floral aroma that complements the beef.
• 1 teaspoon garlic powder – for that essential savory garlic punch without burning.
• 1/2 teaspoon salt – crucial for bringing out all the flavors.
• 1/4 teaspoon black pepper – a little spice to enhance the dish.
• 1 tablespoon fresh parsley, chopped (for garnish) – adds a pop of fresh color and a hint of brightness at the end.

How to Make Sheet Pan Beef Chops

1. Step 1: Preheat your oven to 400°F (200°C). This high heat is key for getting those lovely caramelized edges on your potatoes and a nice sear on the beef.
2. Step 2: In a large bowl, toss the quartered red potatoes with 2 tablespoons of olive oil, dried rosemary, dried thyme, garlic powder, salt, and pepper. Make sure each potato piece is lightly coated.
3. Step 3: Spread the seasoned potatoes in a single layer on a large baking sheet. Giving them space helps them roast rather than steam, leading to a better texture.
4. Step 4: Roast the potatoes for 20 minutes. You want them to start softening and getting a little golden around the edges.
5. Step 5: While the potatoes are getting a head start, pat your beef chops dry with paper towels. This step is crucial for achieving a beautiful sear.
6. Step 6: In the same bowl you used for the potatoes (no need to wash it!), toss the beef chops with the remaining 2 tablespoons of olive oil, salt, and pepper. Ensure they are evenly seasoned.
7. Step 7: After 20 minutes, carefully remove the baking sheet with the partially roasted potatoes from the oven.
8. Step 8: Push the potatoes to one side of the baking sheet, creating space. This is where the magic of this Sheet Pan Pork Chops with Potatoes recipe truly shines.
9. Step 9: Place the seasoned beef chops on the empty side of the baking sheet. Arrange them so they aren’t overlapping too much for even cooking.
10. Step 10: Return the sheet pan to the oven. Now, continue baking for another 15-20 minutes. This is the point where these Sheet Pan Pork Chops Oven Baked will reach their perfect doneness. For medium-rare beef, aim for an internal temperature of 130-135°F (54-57°C). The potatoes should be tender and beautifully caramelized by now.
11. Step 11: Once cooked, remove the sheet pan from the oven. Garnish the Sheet Pan Beef Chops and potatoes with fresh chopped parsley for a burst of color and fresh flavor.

Pro Tips for the Best Sheet Pan Beef Chops

Elevating this simple meal is easy with a few insider tricks. These tips will help you achieve restaurant-quality results right in your own kitchen, ensuring your Sheet Pan Beef Chops are always a hit.

• Pat your beef chops completely dry before seasoning and searing; this is crucial for getting that beautiful golden-brown crust.
• Don’t overcrowd the pan! Give both the potatoes and the chops enough space to roast properly, otherwise, they’ll steam instead of caramelizing.
• Use an instant-read thermometer to check the internal temperature of your beef chops for perfect doneness every time.
• For extra crispy potatoes, you can pop the pan under the broiler for the last 1-2 minutes of cooking, keeping a close eye to prevent burning.

What’s the secret to perfect Sheet Pan Beef Chops?

The real secrets lie in dry chops for a better sear and not overcrowding the pan. Ensuring even heat circulation allows everything to caramelize beautifully, leading to the best Sheet Pan Pork Chops.

Can I make Sheet Pan Beef Chops ahead of time?

You can prep the vegetables and season the chops up to 24 hours in advance and store them separately in the refrigerator. Assemble and roast just before serving for the best texture and flavor.

How do I avoid common mistakes with Sheet Pan Beef Chops?

The most common pitfalls are overcrowding the pan, which leads to soggy food, and not patting the meat dry, preventing a good sear. Also, be mindful of cooking times to avoid overcooking the chops.

Best Ways to Serve Sheet Pan Beef Chops

This versatile Sheet Pan Beef Chops recipe is delicious on its own, but it also pairs wonderfully with a few simple additions to make it a complete meal. Think of it as the perfect base for a fantastic Sheet Pan Pork Chops Dinner.

• Add a Simple Green Salad: A crisp, fresh salad with a light vinaigrette offers a refreshing contrast to the rich, roasted flavors of the beef and potatoes. It’s a simple way to add color and nutrients.
• Serve with Steamed or Sautéed Greens: For an extra boost of vegetables, try serving alongside steamed broccoli, sautéed spinach with garlic, or green beans almondine. These complement the meal without overpowering it.
• A Dollop of Sauce: While the garlic butter herbs are delicious, a small side of your favorite steak sauce or even a simple chimichurri can add another layer of flavor to your Sheet Pan Pork Chops.

Nutrition Facts for Sheet Pan Beef Chops

This Sheet Pan Pork Chops recipe offers a hearty and balanced meal. Here are the approximate nutritional details per serving, which includes one beef chop and a quarter of the potato mixture:

• Calories: Approximately 550 kcal
• Fat: Approximately 30g
• Saturated Fat: Approximately 10g
• Unsaturated Fat: Approximately 20g
• Trans Fat: 0g
• Carbohydrates: Approximately 40g
• Fiber: Approximately 5g
• Sugar: Approximately 3g
• Protein: Approximately 35g
• Cholesterol: Approximately 100mg
• Sodium: Approximately 450mg

Nutritional values are estimates and may vary based on specific ingredients used and portion sizes.

How to Store and Reheat Sheet Pan Beef Chops

Don’t let delicious leftovers go to waste! Properly storing and reheating your Sheet Pan Beef Chops ensures you can enjoy this easy meal again. For the Sheet Pan Pork Chops Easy storage, let the cooked meal cool completely on the baking sheet or a wire rack before portioning.

Once cooled, transfer the Sheet Pan Beef Chops and potatoes into airtight containers. You can store them in the refrigerator for about 3 to 4 days. If you need to keep them longer, these chops freeze wonderfully! Wrap individual portions tightly in plastic wrap, then in aluminum foil or place them in a freezer-safe bag. They’ll last in the freezer for up to 3 months.

To reheat, for the best results, gently warm the leftovers in a skillet over medium-low heat, adding a splash of water or broth to help rehydrate the meat and potatoes. Alternatively, you can reheat them in the oven at around 300°F (150°C) for about 10-15 minutes, covered with foil, until heated through. Microwaving is also an option, though it might make the potatoes a bit softer.

Frequently Asked Questions About Sheet Pan Beef Chops

Can I use pork chops instead of beef chops for this recipe?

Absolutely! This recipe is wonderfully adaptable. You can easily substitute pork chops for beef chops. The cooking times might vary slightly depending on the thickness of your pork chops, but the process for how to make Sheet Pan Pork Chops remains the same. Just ensure they reach an internal temperature of 145°F (63°C) for medium and 160°F (71°C) for well-done.

What are the best vegetables to use for Sheet Pan Beef Chops?

While potatoes are fantastic here, feel free to mix it up! Broccoli florets, bell pepper chunks, onion wedges, Brussels sprouts, or even asparagus spears are great additions. Just remember to add quicker-cooking vegetables like broccoli or asparagus in the last 15-20 minutes of baking so they don’t overcook. This makes it a complete Sheet Pan Pork Chops with Roasted Vegetables meal!

How do I ensure the potatoes are crispy and the beef is tender?

The key is a hot oven and not overcrowding the pan. Make sure your oven is fully preheated to 400°F (200°C). Spreading the potatoes and chops in a single layer with some space between them allows the hot air to circulate, promoting caramelization for the potatoes and a good sear for the beef. This is a crucial tip for Sheet Pan Pork Chops for Beginners.

What if I don’t have fresh herbs? Can I use dried?

Yes, you can! Dried herbs are perfectly fine to use. A general rule of thumb is to use about one-third the amount of dried herbs compared to fresh. So, if the recipe calls for 1 teaspoon of dried rosemary, you’d use about 1/3 teaspoon of fresh rosemary. This is a great way to make delicious Sheet Pan Pork Chops with Herbs even when fresh isn’t available.

Variations of Sheet Pan Beef Chops You Can Try

This foundational recipe is so versatile, you can easily adapt it to suit your tastes or dietary needs. Get creative with these ideas for your next Sheet Pan Pork Chops with Vegetables or a flavorful twist!

• Garlic Herb Butter Chops: For an extra decadent touch, melt 4 tablespoons of butter with 2 cloves of minced garlic and 1 tablespoon of fresh chopped parsley. Drizzle this over the beef chops during the last 10 minutes of baking. This creates incredible Sheet Pan Pork Chops with Garlic Butter.
• Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the potato and beef seasoning mix for a touch of heat. You could also serve with a spicy aioli for dipping.
• Mediterranean Flavors: Toss the potatoes with Kalamata olives, sun-dried tomatoes, and a sprinkle of oregano. You can also add some halloumi cheese cubes to the pan during the last 15 minutes of cooking.
• Lemon Herb Chicken: While this recipe is for beef, you can easily swap in chicken thighs! Marinate them in lemon juice, olive oil, and your favorite herbs for a bright and zesty variation.

Sheet Pan Beef Chops: 1 Delicious Weeknight Hero

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• Author: Jessica
• Total Time: 50-55 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

Sheet Pan Beef Chops and Potatoes is a simple and delicious recipe that delivers maximum flavor with minimal effort. This one-pan meal features tender, seasoned beef chops roasted to perfection alongside caramelized, fluffy potatoes, all cooked on a single sheet pan.

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Ingredients

Scale 1x2x3x

• 4 beef rib chops, 1-inch thick
• 1.5 lbs small red potatoes, quartered
• 1/4 cup olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped (for garnish)

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Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the quartered red potatoes with 2 tablespoons of olive oil, rosemary, thyme, garlic powder, salt, and pepper.
3. Spread the seasoned potatoes in a single layer on a large baking sheet.
4. Roast the potatoes for 20 minutes.
5. While the potatoes are roasting, pat the beef chops dry with paper towels.
6. In the same bowl (no need to wash), toss the beef chops with the remaining 2 tablespoons of olive oil, salt, and pepper.
7. After 20 minutes, remove the baking sheet from the oven.
8. Push the potatoes to one side of the baking sheet and place the seasoned beef chops on the empty side.
9. Return the sheet pan to the oven and bake for another 15-20 minutes, or until the beef chops reach your desired doneness and the potatoes are tender and caramelized. For medium-rare beef, aim for an internal temperature of 130-135°F (54-57°C).
10. Garnish the sheet pan beef chops and potatoes with fresh parsley before serving.

Notes

• For crispier potatoes, you can roast them for an additional 5-10 minutes after removing the beef chops.
• Adjust the herbs and spices to your preference. Smoked paprika or onion powder can also be added.
• Ensure your beef chops are roughly the same thickness for even cooking.

• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Category: Main Course
• Method: Sheet Pan Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 serving (1 chop and 1/4 of potatoes)
• Calories: Approximately 550 kcal
• Sugar: Approximately 3g
• Sodium: Approximately 450mg
• Fat: Approximately 30g
• Saturated Fat: Approximately 10g
• Unsaturated Fat: Approximately 20g
• Trans Fat: 0g
• Carbohydrates: Approximately 40g
• Fiber: Approximately 5g
• Protein: Approximately 35g
• Cholesterol: Approximately 100mg