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Baked Pork Chops and Potatoes and Carrots Recipe

Pork chops and potatoes and carrots.

It’s a classic combo, but there are all kinds of ways to spice up your meal.

In this recipe, I’ll show you how to make baked pork chops and potatoes with carrots in a way that’s sure to please even the pickiest eaters.

Baked Pork Chops and Potatoes and Carrots

Let’s get cooking!

How to Make Baked Pork Chops and Potatoes and Carrots

This is a great recipe for those nights when you want to throw something together, but don’t have time to mess with a lot of ingredients.

It’s also perfect for those nights when you’ve had a long day and are too tired to cook.

This recipe is simple and delicious.

It’s also pretty easy to make, so if you’re having an off night in the kitchen this is a great option.

Ingredients:

  • 2 large potatoes, peeled and sliced into 1/4-inch pieces
  • 1 large carrot, peeled and sliced into 1/2-inch pieces
  • 4 pork chops (about 1 to 1 1/4 inches thick)
  • 1 tablespoon olive oil
  • 2 tablespoons coarse salt (like kosher)
  • 1 tablespoon ground black pepper

Directions:

  1. Preheat the oven to 425°F.
  2. In a large bowl, toss the potatoes and carrots with the oil, salt, and pepper.
  3. Transfer the vegetables to a rimmed baking sheet.
  4. Place a pork chop on top of each pile of vegetables.
  5. Bake for 30 to 35 minutes or until pork is cooked through (160°F).

6 Tips for Making Baked Pork Chops and Potatoes and Carrots

Baked pork chops and potatoes and carrots are the perfect meal to make when you’re short on time, but still want something delicious.

Here are a few tips to make sure your dish turns out great every time:

1. Make Sure You Have Enough Space in Your Oven

To get the most out of your baked pork chops and potatoes with carrots, you’re going to want to make sure you have enough space in your oven.

If you don’t have a large enough oven, your pork chops may not cook evenly and could burn on one side while remaining undercooked on the other.

This will result in a final product that isn’t up to par with what you were hoping for.

If you don’t have an oven that is large enough for this recipe, consider using two smaller pans instead of one large pan to avoid this problem.

2. Make Sure Your Oven Is Preheated

Your oven needs to be preheated before you start cooking anything.

If you don’t have a meat thermometer, the best way to tell if your oven is hot enough is by putting your hand underneath the hood of the stove.

If it feels warm, then the oven is ready to go!

3. Don’t Forget About Your Vegetables

As we all know, vegetables are the heart and soul of a healthy meal.

Unfortunately, they can often get overshadowed by the more exciting main course.

If you want to make sure your family is getting their fill of vitamins, try adding some extra veggies to your baked pork chops and potatoes.

Try sautéing some mushrooms and adding them to the pan with your potatoes and carrots, or tossing some bell peppers into the mix for an extra burst of color and flavor.

4. Use an Oven-Safe Pan

When it comes to baking pork chops, the secret is keeping them from sticking to the pan.

That’s why I recommend using an oven-safe pan like a cast iron skillet.

It will allow you to sear the meat before baking, so that it stays juicy and delicious, then finish cooking in the oven for a crisp outer crust.

5. Don’t Overcrowd Your Pan

If you’re cooking this recipe in an oven-safe skillet, make sure you don’t overcrowd the pan so that air can circulate all around the food.

You want to be sure your pork chops and potatoes have plenty of room so they can brown evenly and get crispy!

6. Remember to Season

You can never go wrong with a good, seasoned potato.

So make sure you season your potatoes with salt and pepper before baking.

You can also add other ingredients like parsley or garlic powder for extra flavor!

How to Freeze and Reheat

When you’re freezing food, it’s important to make sure that it’s properly packaged and sealed.

  1. When you’re ready to freeze the baked pork chops and potatoes, allow them to cool completely before putting them in the freezer.
  2. Wrap each pork chop individually in plastic wrap and then again in foil or freezer bags.
  3. Freeze the carrots separately in a plastic bag or container with air pressure.
  4. To reheat: unwrap each pork chop and place on a baking sheet lined with parchment paper; bake at 400 degrees Fahrenheit until warmed through, about 30 minutes.

How to Store Baked Pork Chops and Potatoes and Carrots

  1. After cooking the pork chops, potatoes, and carrots, let them cool for about 15 minutes.
  2. Place the meat in a disposable roasting pan or on a large plate and cover it with plastic wrap.
  3. Place the potatoes on a separate plate and cover them with plastic wrap.
  4. Store the pork chops in your refrigerator for up to 3 days, or freeze them for up to 3 months.

Baked Pork Chops and Potatoes and Carrots Recipe

Looking for a new twist on baked pork chops? This recipe is for you.
The potatoes, carrots, and onions make this dish hearty enough to stand on their own as a meal, but if you want to add some extra flavor, try serving it with a little bit of honey mustard or barbecue sauce!
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course
Cuisine American
Servings 4 people
Calories 445 kcal

Ingredients
  

  • 2 large potatoes, peeled and sliced into 1/4-inch pieces
  • 1 large carrot peeled and sliced into 1/2-inch pieces
  • 4 pieces pork chops about 1 to 1 1/4 inches thick
  • 1 tbsp olive oil
  • 2 tbsp coarse salt (like kosher)
  • 1 tbsp ground black pepper

Instructions
 

  • Preheat the oven to 425°F.
  • In a large bowl, toss the potatoes and carrots with the oil, salt, and pepper.
  • Transfer the vegetables to a rimmed baking sheet.
  • Place a pork chop on top of each pile of vegetables.
  • Bake for 30 to 35 minutes or until pork is cooked through (160°F).
Keyword Baked Pork Chops and Potatoes and Carrots