Baked Pork Chops with Sweet Potatoes and Butter

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

Quick Ingredients

• 4 pork chops, about 1-inch thick (about 2 to 2 1/2 lb total)
• 2 lb sweet potatoes, peeled and sliced 1/4-inch thick (about 3 medium)
• 5 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 1 1/4 tsp kosher salt, divided
• 3/4 tsp black pepper, divided
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tbsp chopped fresh parsley (optional)

Do This

• 1) Heat oven to 425°F. Grease a 9 x 13-inch baking dish with 1 tbsp butter.
• 2) Toss sweet potato slices with olive oil, 3/4 tsp salt, 1/2 tsp pepper, and thyme; spread in the dish and dot with 2 tbsp butter.
• 3) Bake potatoes 15 minutes.
• 4) Season pork chops with remaining salt/pepper plus garlic powder and onion powder.
• 5) Nestle chops on top of the potatoes; dot chops with remaining 2 tbsp butter.
• 6) Bake 20–25 minutes, until pork is 145°F and potatoes are tender.
• 7) Rest 5 minutes, spoon pan juices over everything, and serve (parsley optional).

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Why You’ll Love This Recipe

• True one-pan dinner: Pork and sweet potatoes cook together while the pan does the work.
• Big flavor with simple seasonings: Butter, salt, pepper, and a few pantry spices are all you need.
• Sweet-savory magic: Pork drippings soak into the sweet potatoes for a rich, roasty finish.
• Weeknight-friendly: Minimal prep, easy timing, and no separate side dish required.

Grocery List

• Produce: 2 lb sweet potatoes; fresh parsley (optional)
• Dairy: unsalted butter
• Pantry: olive oil; kosher salt; black pepper; garlic powder; onion powder; dried thyme

Full Ingredients

Main Ingredients

• Pork chops: 4 pork chops, about 1-inch thick (bone-in or boneless; about 2 to 2 1/2 lb total)
• Sweet potatoes: 2 lb sweet potatoes (about 3 medium), peeled and sliced 1/4-inch thick

Fats

• Unsalted butter: 5 tbsp (70 g), divided
• Olive oil: 1 tbsp

Seasonings

• Kosher salt: 1 1/4 tsp, divided
• Black pepper: 3/4 tsp, divided
• Garlic powder: 1 tsp
• Onion powder: 1 tsp
• Dried thyme: 1 tsp

Optional Finishing Touch

• Fresh parsley: 1 tbsp chopped (for color and freshness)

Step-by-Step Instructions

Step 1: Preheat the oven and prep the baking dish

Preheat your oven to 425°F. Grab a 9 x 13-inch baking dish (glass or ceramic works great for catching juices). Grease the dish with 1 tbsp of the butter so the sweet potatoes don’t stick and the pan stays easy to clean.

Step 2: Slice and season the sweet potatoes

Peel the sweet potatoes, then slice them into 1/4-inch-thick rounds. Try to keep the slices fairly even so they soften at the same rate.

Add the slices to the baking dish and toss with 1 tbsp olive oil, 3/4 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp dried thyme. Spread them out into a mostly even layer (a little overlap is fine).

Step 3: Start baking the sweet potatoes

Dot the sweet potatoes with 2 tbsp of the butter (small pieces scattered over the top). Bake for 15 minutes. This head start helps ensure the sweet potatoes turn tender by the time the pork is done.

Step 4: Season the pork chops

While the sweet potatoes begin roasting, pat the pork chops dry with paper towels (this helps them brown instead of steaming).

Season both sides of the pork chops with the remaining 1/2 tsp kosher salt, remaining 1/4 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder.

Step 5: Nestle the pork on top so the juices baste the potatoes

Carefully pull the baking dish from the oven. Using tongs, make a few small “pockets” in the sweet potatoes and set the pork chops on top. This positioning encourages the pork drippings to run down and season the sweet potatoes as everything finishes cooking.

Step 6: Bake until the pork is juicy and the sweet potatoes are tender

Dot the pork chops with the remaining 2 tbsp butter (again, small pieces). Return the dish to the oven and bake for 20 to 25 minutes.

The pork is done when the thickest part of a chop reaches 145°F on an instant-read thermometer. The sweet potatoes should be fork-tender (a knife should slide through easily). If your pork reaches 145°F before the potatoes are fully tender, transfer the pork chops to a plate to rest, then continue baking the sweet potatoes for 5 to 10 minutes.

Step 7: Rest, spoon pan juices over, and serve

Let the pork chops rest for 5 minutes before serving. This keeps them juicier.

Spoon the buttery pan juices over the pork and sweet potatoes. If you like, finish with 1 tbsp chopped fresh parsley for a fresh pop of color and flavor.

Pro Tips

• Slice matters: Keep sweet potatoes at 1/4-inch. Thicker slices may need extra time; thinner slices can get too soft.
• Use a thermometer: Pull pork at 145°F, then rest. Overcooked pork chops dry out quickly.
• Don’t skip the head start: Baking the potatoes for 15 minutes before adding pork helps everything finish together.
• Want more browning? If your dish is very “juicy” near the end, move the pork to a plate to rest and bake the potatoes uncovered for 5 minutes more to concentrate the flavor.
• Choose your chop: Bone-in chops stay juicy a bit more easily; boneless cook a touch faster. In either case, cook to temperature, not strictly by time.

Variations

• Apple-onion version: Add 1 medium yellow onion (thinly sliced) and 1 large apple (cored, thinly sliced) to the sweet potatoes before the first bake.
• Smoky twist: Add 1/2 tsp smoked paprika to the pork seasoning for a subtle smoky flavor.
• Extra savory: Scatter 8–10 whole garlic cloves (peeled) among the sweet potatoes before baking; they’ll turn soft and sweet.

Storage & Make-Ahead

Cool leftovers to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 3 days. Reheat in a 350°F oven until warmed through (about 12–18 minutes), adding a small pat of butter or a splash of water/broth to keep the sweet potatoes moist. For best texture, avoid microwaving too long, which can make pork chewy and sweet potatoes watery. You can slice the sweet potatoes up to 24 hours ahead; store submerged in cold water in the fridge, then drain and dry well before seasoning.

Nutrition (per serving)

Approximate (using 4 pork chops totaling about 2 1/4 lb and 2 lb sweet potatoes): 520 calories, 38 g protein, 32 g carbohydrates, 26 g fat, 9 g saturated fat, 860 mg sodium, 5 g fiber, 8 g sugar.