Easy Pork Chops and Sweet Potatoes (Oven and Crockpot Options)

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Many a night I come home and have no idea what to cook for supper.  Last night was one of those nights. Luckily I made an experimental meal and it worked out perfectly.  These easy pork chops and sweet potatoes were not only incredibly easy to make, but can be cooked on one baking sheet in about 30 minutes on in the crockpot in about 4-6 hours.  

Pork chops and sweet potatoes

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Pork chops are one of my favorite meals.  They are so versatile yet so easy to cook, especially when baked.  I don’t know that I have ever had a bad pork chop. These easy oven/crockpot chops and sweet potatoes are delicious. The sweetness of the potatoes against the tang of the ranch mix pairs perfectly.

Tips for Cooking Pork Chops in the Oven

  • Take the pork chops out of the fridge for approximately 30 minutes before you cook them. Room tempurature meat will cook more evenly. This also applies to steak and pork tenderloin.
  • Add a little salt, your favorite seasonings and a little flour. The flour adds a flavorful crust to your chops.

General Pork Chop Cooking Tips

  • Let the chops rest after they are done cooking. Setting them out for 5 minutes before eating means a more tender and juicy chop.
  • Cook them with a little bit of chicken stock, either in the bottom of your baking dish or crockpot. This will help keep them from drying out.
  • Sear chops on the stove before transferring them to the baking dish or crockpot. This helps keep the juices inside.

When Are Pork Chops Done?

Pork chops are done when they reach an internal temperature of 145 degrees F. You can use a meat thermometer to check this.

It’s very important to cook pork chops to this temperature. Although it may still have a touch of pink inside, it is still safe to eat if it reaches this tempurature.

Easy Pork Chops and Sweet Potatoes Instructions

You want to start by preheating your oven to 400 degrees.

Then start with your sweet potatoes.  Use a peeler to remove the skin. I used 2 sweet potatoes and cut them into cubes.  Not too thick or they won’t cook all the way through. Half to ¾ an inch or so is fine.

Toss them in a bowl and put about a Tbs of extra virgin olive oil on them with a tsp salt. Mix these together to make sure all the potatoes are coated.

Place them on a baking dish lined with aluminum foil and sprayed heavily with non-stick cooking spray.  Place them in the preheated oven for 15 minutes.

If you are cooking these in the oven, cook the potatoes by themselves first because they take longer to cook than the pork chops.

While the potatoes are cooking, you can get your chops ready.  Mix a packet of Ranch dressing mix (just the powder, not the prepared dressing), a tsp each of onion powder, parsley, oregano and black pepper with 2-3 Tbs extra virgin olive oil.  Add the chops (I used 4) to this mix and let them marinate while the potatoes are cooking.  

Make sure they are all coated well during the marinade period.

At the end of the potato cook time, take the pan out of the oven and move the potatoes to each side of the pan, placing the pork chops in the middle.

Place it all back in the oven for an additional 15 minutes or until the pork chops have an internal temperature of 145 degrees F.

Remove from oven and eat.  (Let it cool down a little first, obviously.)  The pork chops come out juicy and cooked to perfection, and the potatoes are soft and just sweet enough to offset the tang of the Ranch.

Do you have a great pork chop recipe? Let me know about it in the comments.

Be sure to also check out these amazing recipes:

Yield: 4 Pork Chops

Easy Pork Chops and Sweet Potatoes

Easy Pork Chops and Sweet Potatoes

Easy pork chops and sweet potatoes make a wonderful and quick dinner meal that tastes delicious.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 4 boneless pork chops
  • 2 medium sweet potatoes, peeled
  • 1 package of Ranch dressing mix (powder, not prepared)
  • 1 tsp onion powder
  • 1 tsp parsley
  • 1 tsp oregano
  • 1 tsp black powder
  • 3 Tbs extra virgin olive oil

Instructions

    Preheat oven to 400 degrees F.

    Cut peeled sweet potatoes into half to ¾ an inch cubes. Toss them in a bowl and put about a Tbs of extra virgin olive oil on them with a tsp salt. Mix these together to make sure all the potatoes are coated.

    Place these on aluminum foil lined and well sprayed baking sheet. Bake for 15 minutes.

    While the potatoes are cooking, get your chops ready.  Mix a packet of Ranch dressing mix (just the powder, not the prepared dressing), a tsp each of onion powder, parsley, oregano and black pepper with 2-3 Tbs extra virgin olive oil.  Add the chops to this mix and let them marinate while the potatoes are cooking.

    At the end of the potato cook time, take the pan out of the oven and move the potatoes to each side of the pan, placing the pork chops in the middle.

    Place it all back in the oven for an additional 15 minutes or until the pork chops are no longer pink and have an internal temperature of 145 degrees F.

    Remove from oven and enjoy.

    For the crockpot option, prepare everything the same way. I recommend putting about half a cup of chicken stock in the bottom then putting the pork chops in. Place potatoes on top. Cook on low for about 4-6 hours until pork chops are done and potatoes are tender.

Nutrition Information:

Yield:

4

Serving Size:

1 chop

Amount Per Serving: Calories: 301Total Fat: 16.6gCarbohydrates: 13.4gProtein: 25.7g

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