This 3-ingredient oven thick-cut pork chop recipe is the kind of low-effort, high-reward dish I lean on when hosting a big holiday cookout but want the oven to do the heavy lifting. Thick-cut chops stay juicy in the dry heat, and pairing them with just salt and bright yellow potato chunks gives you a complete, crowd-pleasing meal on a single rimmed baking sheet. It’s a very Midwestern, practical approach: simple pantry ingredients, straightforward technique, and a result so flavorful and tender that everyone will assume you fussed much more than you actually did.
Serve these chops straight from the rimmed baking sheet with the roasted yellow potatoes piled alongside. A crisp green salad or simple coleslaw adds freshness, while buttered corn or green beans keep the cookout vibe going. Offer a grainy mustard or a quick pan sauce (made by scraping up the browned bits with a splash of broth) for anyone who likes a little extra something on their meat. A light lager or chilled white wine pairs nicely with the savory pork and caramelized potatoes.
3-Ingredient Oven Thick-Cut Pork ChopsServings: 4
Ingredients
4 thick-cut bone-in pork chops (about 1 1/2 inches thick, 8–10 oz each)
2 lb yellow potatoes, cut into 1-inch chunks
2 1/2 tsp kosher salt (divided, plus more to taste)
Directions
Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper or lightly oil it to help prevent sticking and make cleanup easier.
Pat the thick-cut pork chops dry on both sides with paper towels. This helps them brown instead of steam in the oven.
Season the pork chops on both sides with 1 1/2 teaspoons of the kosher salt, pressing the salt lightly into the meat so it adheres. Lay the chops in the center of the rimmed baking sheet, leaving a bit of space between each one.
Place the yellow potato chunks in a large bowl. Sprinkle with the remaining 1 teaspoon kosher salt and toss well so the salt is evenly distributed over all the pieces.
Scatter the salted yellow potato chunks all around the pork chops on the rimmed baking sheet in a single layer. The potatoes should surround the chops but not cover them; this allows both the meat and potatoes to roast properly and brown.
Transfer the baking sheet to the middle rack of the preheated oven. Roast for 20 minutes without disturbing the pan so the pork can start to brown and the potatoes can begin to crisp on the edges.
After 20 minutes, carefully remove the baking sheet and use tongs to flip the pork chops. Gently stir and turn the potatoes so new sides are exposed to the hot pan for even browning.
Return the baking sheet to the oven and continue roasting for another 10–15 minutes, or until the potatoes are golden and tender when pierced with a fork and the pork chops reach an internal temperature of 145°F (63°C) when checked with an instant-read thermometer in the thickest part, away from the bone.
Once cooked, transfer the pork chops to a plate or cutting board and let them rest for 5–10 minutes. This resting time allows the juices to redistribute so the meat stays moist when you cut into it.
Taste a potato and add a pinch more salt if needed. Serve the thick-cut pork chops on warm plates with a generous spoonful of the roasted yellow potatoes from the rimmed baking sheet, making sure to scoop up any flavorful browned bits clinging to the pan.
Variations & Tips
For a slightly different flavor profile while staying close to the three-ingredient spirit, you can swap the plain kosher salt for a seasoned salt blend (such as a garlic or herb salt), which adds complexity without increasing the ingredient count. If you’d like a touch of richness, you can very lightly oil the potatoes before salting them; they’ll crisp more deeply and take on a more golden color. You can also change the cut of potato—yellow sweet potatoes or gold-fleshed fingerlings work nicely and keep the visual of bright yellow chunks around the pork. If your chops are boneless and slightly thinner, start checking their temperature after 15–18 minutes total roasting time so they don’t overcook. For food safety, always handle raw pork with care: keep it refrigerated until you’re ready to cook, use a separate cutting board and knife for the raw meat, and wash your hands and any utensils or surfaces that touch the raw pork with hot, soapy water. Use an instant-read thermometer to ensure the pork reaches at least 145°F (63°C), then allow it to rest before serving. Leftovers should be cooled quickly, refrigerated within 2 hours, and reheated to at least 165°F (74°C) before eating.
