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Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil for easier cleanup.
Pat the pork chops dry with a paper towel to help the seasonings stick.
Rub the pork chops with 1 tbsp of olive oil.
Sprinkle the garlic powder, paprika, salt, and pepper evenly over both sides of the pork chops. Set aside.
In a large mixing bowl, toss the diced potatoes with 1 tbsp of olive oil, rosemary, thyme, and a pinch of salt and pepper.
Make sure the potatoes are evenly coated with oil and seasonings.
Arrange the pork chops and potatoes on the sheet pan. Spread the potatoes in a single layer around the pork chops to ensure even roasting.
Optionally, drizzle melted butter over the potatoes for extra flavor.
Place the sheet pan in the preheated oven and bake for 25-30 minutes.
Flip the pork chops halfway through cooking to ensure even browning.
Check for doneness: the pork chops should reach an internal temperature of 145°F (63°C), and the potatoes should be golden and tender.
Let the pork chops rest for 3-5 minutes after removing them from the oven. Serve hot alongside the roasted potatoes.