Sheet Pan Fajita Pork Chops with Roasted Potatoes

This Fajita Pork Chops and Roasted Potatoes recipe has all the same flavors of pork fajitas but in sheet pan form. Plus, I added some roasted potatoes because potatoes make everything better!

For this recipe, you’ll need boneless pork chops, baby potatoes, fajita vegetables, lime cilantro, and fajita seasoning. That’s it! You’ll roast the potatoes first, then add the veggies and pork chops during the last half of cooking! It’s quick, hearty, and perfect for those nights when you want big flavors without spending hours in the kitchen.

If pork isn’t your thing, don’t worry! You can try chicken fajitas, steak fajitas, or even shrimp fajitas instead!

What’s in this Recipe?

Here’s a quick list of what you’ll need:

• Boneless pork chops: I like using thick-cut chops because they stay juicy and tender in the oven. You could use bone-in pork chops for a deeper flavor, but they may take longer to cook.
• Fajita seasoning: This is a blend of cumin, garlic, onion powder, chili pepper, paprika, and salt. You can make homemade fajita seasoning or use your favorite store-bought kind.
• Baby potatoes: I like baby potatoes because I spend much less time chopping them up, but you can use any other type of potato you like. This meal would even be good with sweet potatoes!
• Fajita veggies: I use green and red bell peppers and a red onion. I like using a red onion as it has a more mellow flavor, but you could use a sweet or white onion instead!

Can I make this recipe spicier?

Absolutely! Add a pinch of cayenne pepper to the fajita seasoning or slice up some fresh jalapeños to roast alongside the veggies. A drizzle of hot sauce before serving also adds a nice kick.

What other veggies can I add?

Feel free to get creative! Zucchini, mushrooms, cherry tomatoes, or even sweet potatoes make great additions. Just keep in mind that softer veggies like zucchini should be added halfway through cooking so they don’t get mushy.

Step-by-Step Instructions

The oven does most of the work in this recipe! Here’s a rundown of how to make it:

1. Roast the Potatoes

Toss the potatoes with some oil and fajita seasoning, then spread them out on a baking sheet. Roast until they start to get golden and almost tender.

Pro Tip: Place them cut-side down for extra crispy edges!

2. Season the Pork and Veggies

While the potatoes are roasting, coat the pork chops with oil and the rest of the fajita seasoning. Do the same for the peppers and onions, adding a little salt and pepper to taste.

3. Combine and Bake

Push the potatoes to one side of the baking sheet. Add the pork chops, peppers, and onions. Pop it back in the oven and cook until the pork is juicy and cooked through.

Pro Tip: Let the pork rest for a few minutes after baking to lock in all those delicious juices.

4. Add Finishing Touches

Squeeze fresh lime juice over the pork and sprinkle with chopped cilantro for a bright, zesty finish. Then dig in and enjoy!

How do I keep the pork chops from drying out?

The key is not to overcook them. Use a meat thermometer to check for doneness (145°F is the sweet spot), and let the pork rest for about 5 minutes after baking to lock in those juices. Adding a squeeze of lime after cooking also helps keep them moist and flavorful.

What toppings can I add?

Take this dish a step further than cilantro and lime juice by adding the following toppings to make it your own:

What are the best ways to serve this recipe?

You don’t have to serve the recipe as is! Here are some creative ways to serve it:

• Breakfast hash: Dice the leftover pork and potatoes, sauté with some extra onions and peppers, and top with a fried egg for a savory breakfast hash.
• Taco style: Slice the pork chops and stuff them into warm corn or flour tortillas with the diced potatoes, roasted peppers, onions, a sprinkle of cheese, fresh cilantro, and a squeeze of lime for an easy taco night.
• Wrap: Roll the sliced pork, veggies, and potatoes into a large tortilla with some shredded lettuce, shredded cheese, and a drizzle of your favorite dressing for a quick lunch wrap.