Dinner

Easy Sheet Pan Beef Chops & Potatoes: One-Pan Dinner Recipe

BySophie Carsel February 20, 2026February 20, 2026

Introduction

This Easy Sheet Pan Beef Chops & Potatoes recipe is a perfect one-pan dinner that’s both simple and satisfying. With tender beef chops and golden roasted potatoes seasoned to perfection, it’s an effortless meal that’s sure to please the whole family.

The image shows a baking tray with two thick, juicy brown lamb chops with a bone on one side, covered in a glossy sauce with small bits of garlic and herbs on top. Around the lamb chops, there are about ten golden brown, halved roasted potatoes with a slightly crispy surface, sprinkled with chopped green herbs and black pepper. The tray has a shiny layer of sauce pooling around the meat and potatoes, giving a rich, savory look. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 beef chops, bone-in or boneless
1.5 lbs Yukon Gold or red potatoes, diced
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
1 tsp dried rosemary
1 tsp dried thyme
1 tsp salt
½ tsp black pepper
1 tbsp melted unsalted butter

Instructions

Step 1: Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
Step 2: Pat beef chops dry. In a large bowl, toss diced potatoes with 1 tablespoon of olive oil.
Step 3: In a small bowl, combine garlic powder, paprika, rosemary, thyme, salt, and black pepper to create the seasoning blend.
Step 4: Brush beef chops with the remaining 1 tablespoon of olive oil, then generously season with half of the seasoning blend. Add the remaining seasoning blend to the potatoes and toss well to coat evenly.
Step 5: Arrange seasoned potatoes in a single layer on the prepared sheet pan. Place beef chops among the potatoes, ensuring space around each piece.
Step 6: Roast for 20 minutes. Carefully remove the pan, flip the beef chops, stir the potatoes, and baste the chops with the melted butter.
Step 7: Return to the oven and continue roasting for 15 to 25 minutes, or until beef reaches desired doneness (130-135°F for medium-rare) and potatoes are tender and golden-brown.
Step 8: Remove from the oven. Transfer beef chops to a cutting board, tent loosely with foil, and let rest for 5 to 10 minutes before serving.

Tips & Variations

For extra flavor, marinate the beef chops in olive oil and some of the seasoning blend for 30 minutes before cooking.
Try swapping rosemary and thyme for fresh herbs if available, added after cooking for vibrant aroma.
Use sweet potatoes instead of Yukon Gold potatoes for a sweeter twist.
Ensure potatoes are cut uniformly for even roasting and consistent cooking times.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to maintain crispness of the potatoes and juiciness of the beef chops.

How to Serve

The image shows a close-up of a tray with two thick brown steak pieces that have a shiny, caramelized surface with some oil and small bits of herbs and garlic on top. Around the steaks are many halved golden-brown roasted potatoes with a crispy outside and soft inside, sprinkled with black pepper and green herbs. The tray has a slightly dark, oily surface, enhancing the rich look of the cooked food. The texture of the meat looks tender with some char marks, and the potatoes have a warm, roasted glow. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef instead of chops?

Yes, you can substitute with steak cuts like ribeye or sirloin thinly sliced for quicker cooking, but adjust roasting times accordingly.

How do I know when the beef chops are cooked properly?

The best way is to use a meat thermometer. For medium-rare, aim for 130-135°F. Allow the meat to rest after cooking to redistribute juices and ensure tenderness.