Description
Sheet Pan beef Chops and Potatoes is a simple yet delicious one-pan meal that brings together juicy beef chops and tender baby potatoes, all roasted to perfection. This dish combines savory flavors with vibrant colors, making it a standout choice for weeknight dinners or special family gatherings.
Ingredients
Scale
- 4 boneless beef chops (about 1 inch thick)
- 1 pound baby potatoes (mixed colors)
- 2 tablespoons fresh rosemary, chopped
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika (smoked if preferred)
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a baking sheet with nonstick spray or drizzle olive oil.
- Season the beef chops on both sides with salt, pepper, garlic powder, and paprika. Set aside.
- Halve any larger baby potatoes and toss them in a bowl with olive oil, salt, pepper, and chopped rosemary until evenly coated.
- Spread the potatoes across one side of the baking sheet and place the seasoned beef chops among them.
- Roast in the preheated oven for 25-30 minutes or until the internal temperature of the beef reaches at least 165°F (74°C) and potatoes are fork-tender.
- Let rest for five minutes before serving. Garnish with extra rosemary if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg