Description
Baked Beef Chops with Potatoes is a hearty, one-pan meal that’s both comforting and impressive. Juicy, perfectly seasoned beef chops bake alongside golden, crispy potatoes, soaking up all the delicious flavors. With minimal prep and cleanup, this dish is perfect for both weeknight dinners and special occasions!
Ingredients
Scale
- 4 thick beef chops (bone-in or boneless)
- 1 lb baby potatoes (such as Yukon Gold or red potatoes), halved
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp paprika (optional)
- 1 tbsp fresh rosemary or thyme (or a mix of both)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or roasting pan with olive oil.
- In a mixing bowl, toss the halved potatoes with olive oil, garlic, paprika (if using), salt, and pepper. Arrange them cut side down on the baking sheet and bake for 15 minutes.
- While the potatoes bake, season the beef chops with salt, pepper, and fresh herbs. Rub a small amount of olive oil on the chops for added flavor and browning.
- Remove the potatoes from the oven and make space for the beef chops on the baking sheet. Place the seasoned chops alongside the potatoes.
- Return the pan to the oven and bake for 20-25 minutes, flipping the beef chops halfway through. For medium doneness, the internal temperature of the beef should reach 145°F (63°C).
- Once the beef and potatoes are golden and tender, remove from the oven. Let the beef rest for 5 minutes before serving. Garnish with additional fresh herbs if desired.
Notes
- For an extra crunch, sprinkle chopped parsley or add a handful of roasted nuts to the dish before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month. Reheat in the oven at 300°F (150°C) for best results.
- Add variety by including vegetables like carrots, zucchini, or bell peppers on the pan.
- Prep Time: 10 minutes
- Cook Time: 40 minutes