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Pork chops potatoes vegetables

Pork Chop Roaster Pan Dinner with Potatoes and Vegetables

This one-pot dinner with maximum comfort food flavor and minimum clean up is delicious for any night of the week.
5 from 2 votes


  • 2 boneless pork sirloin chops (about 1/2 pound for each pork chop) patted dry with a paper towel
  • 4 dashes salt for the pork chops
  • 5 dashes ground black pepper for the pork chops
  • 2 tablespoons olive oil for browning the pork chops
  • 5 cloves garlic peeled and diced
  • 1/2 medium size onion (white or yellow) peeled and largely chopped
  • 4 medium size red potatoes (skin-on) cut in half
  • 2 cups (heaping) peeled and cut baby carrots or peeled carrots cut into about 2-inch size pieces
  • 6 ounces fresh whole green beans ends trimmed off
  • 3 sprigs fresh rosemary cut in half (so there are 6 small sprigs)
  • 3 tablespoons olive oil for drizzling on the pork chops and vegetables
  • 1/2 cup water
  • 4 dashes salt for the potatoes and vegetables (or add salt to taste)
  • 5 dashes ground black pepper for the potatoes and vegetables


  • 13-inch Covered Oval Roaster (13" L x 8" W x 5" H)


  • Preheat oven to 350 degrees F.
  • For the Pork Chops - To both sides of the pork chops add salt and pepper. Set aside for just a moment.
  • Heat a medium size skillet on medium heat and add olive oil. If adding more pork chops to this recipe, or if cooking large size pork chops, use a larger size skillet.
  • To the pan, carefully add the pork chops.
    Once the bottom sides of the pork chops are browned (about 3 to 5 minutes) turn them over and let cook until the other sides are also browned (about 4 minutes).
  • Transfer the pork chops from the skillet to a roaster pan.
  • For the Roaster Pan Pork Chop Dinner - To the roaster pan, add water. Add the garlic and onion on top and around the pork chops.
  • Move the pork chops toward the middle of the pan to make room for the potatoes. To the pan, add the potatoes around the pork chops (cut side down or cut side up is fine).
  • Drizzle olive oil on top of the pork chops and potatoes.
  • Lay 3 small sprigs of rosemary across the top spaced evenly over the pork chops and potatoes.
  • On top of the potatoes and around the pork chops, add the cut carrots. Sprinkle salt and pepper on top of the carrots and potatoes.
  • Add the green beans to the middle of pan on top of the pork chops, potatoes and carrots.
    Level the green beans out across the pan from side to side and from end to end (so that they're not bunched up in a mound).
  • Drizzle olive oil on top of the green beans and sprinkle salt and pepper on them.
  • Lay 3 small sprigs of rosemary, spaced evenly across the top of the green beans.
  • Cover the roaster pan with a lid and cook in a preheated oven for an hour or until the potatoes and carrots are fork-tender and the pork chops are thoroughly cooked.
  • Then with the lid still on, let the pork chops, potatoes and vegetables rest for 10 minutes.
  • Serve while warm and top with the warm liquid that's left in the roaster pan.



Try to cut the potatoes in about the same size pieces so that they will all be done at the same time.