One Pan Baked Pork Chops and Veggies

This is the kind of dinner that doesn’t ask much from you—but still shows up warm, filling, and right. One pan, simple ingredients, and everything cooks together so nothing feels separate or complicated.

It’s the kind of meal that works on a tired evening. The kind where you don’t want to think too hard, but you still want something real on the table. Pork chops, potatoes, carrots, and onions—seasoned, baked, and finished with an easy gravy if you want that extra comfort.

Why This One Pan Meal Works

Everything cooks together, which means the flavors build without extra effort. The vegetables soften and soak up the seasoning, while the pork cooks gently on top.

Covering the pan first keeps the pork from drying out. Then uncovering it at the end gives everything a little color. It’s simple, but that small step makes a difference.

And the best part—there’s only one pan to wash when you’re done.

Tips for Tender Pork Chops

Pork can dry out quickly if overcooked. Covering the pan for the first part of baking helps lock in moisture so the meat stays tender.

If your pork chops are thinner, check them a little earlier. Thicker chops can handle the full baking time without issue.

Letting the pork rest a few minutes after baking also helps keep it juicy.

Serving Ideas

This meal is complete on its own, but it pairs well with:

• Homemade rolls
• Simple side salad
• Buttered bread

Anything that can soak up that gravy is worth having on the table.

Jana Rae

One Pan Baked Pork Chops and Veggies

Easy one pan baked pork chops with potatoes, carrots, and onions. Includes a simple homemade gravy option for a comforting, budget-friendly dinner.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: dinner, Main Course

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

  

• 2 bone-in pork chops
• 3-4 potatoes chopped
• 2-3 carrots chopped
• 1 onion sliced

Seasoning:

• 2 tablespoons olive oil or melted butter
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Optional: 1 teaspoon Italian seasoning or thyme

For Moisture (recommended):

• ½ cup water or chicken broth

Optional Gravy

• Pan drippings from baking
• 1 tablespoon butter
• 1 tablespoon flour

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Method

 

1. Preheat oven to 375°F (190°C).
2. Lightly grease a 9×13-inch baking dish.
3. Add chopped potatoes, carrots, and sliced onion to the dish.
4. Drizzle vegetables with olive oil or melted butter.
5. Sprinkle vegetables with salt, pepper, garlic powder, and paprika. Toss to coat evenly.
6. Pour ½ cup water or chicken broth into the bottom of the dish.
7. Place pork chops on top of the vegetables.
8. Season both sides of the pork chops with salt, pepper, garlic powder, and paprika.
9. Cover the dish loosely with foil.
10. Bake for 30 minutes.
11. Remove foil and continue baking for 15–20 minutes, or until pork chops are cooked through and vegetables are tender.
12. Remove from oven and let rest for 5 minutes before serving.

🥄 Optional Gravy

1. Transfer pork chops and vegetables to a serving plate.
2. Pour pan drippings into a small saucepan.
3. Add butter and flour, whisking over medium heat.
4. Cook for 2–3 minutes, or until thickened.
5. Serve gravy over pork chops and vegetables.

Notes

• Use thinner pork chops → reduce cook time slightly
• Use thicker pork chops → cook full time or slightly longer
• Frozen vegetables can be used (no need to thaw)
• Add mushrooms for extra flavor
• For extra browning, broil 2–3 minutes at the end

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