Broccoli Potato Pork Chops
Elevate your weeknight dinners with this irresistibly hearty Broccoli Potato Pork Chops recipe, a one-pan wonder that combines juicy, perfectly seasoned pork chops, crispy roasted baby potatoes, and tender, Parmesan-kissed broccoli. In just under an hour, this wholesome and flavorful meal comes together with minimal clean-up, making it a dream for busy evenings. The dish is infused with the earthy aroma of smoked paprika, garlic, and thyme, delivering a savory medley of comforting flavors with every bite. Whether you're feeding a hungry family or meal prepping for the week, this balanced and nutrient-packed recipe is sure to satisfy. Serve it with a sprinkle of fresh parsley for a bright finish, and watch it become a new household favorite!
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Recipe Information
Ingredients
- 4 pieces boneless pork chops
- 3 cups broccoli florets
- 1.5 pounds baby potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 0.25 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash and halve the baby potatoes. Place them in a large mixing bowl and toss with 1.5 tablespoons of olive oil, 0.5 teaspoon of salt, 0.5 teaspoon of black pepper, 0.5 teaspoon of garlic powder, and 0.5 teaspoon of smoked paprika. Mix well to coat.
Spread the seasoned potatoes on a baking sheet lined with parchment paper, leaving room for the pork chops and broccoli. Roast in the oven for 15 minutes.
While the potatoes are roasting, season the pork chops on both sides with 0.5 teaspoon of salt, 0.5 teaspoon of black pepper, and the remaining garlic powder, smoked paprika, and dried thyme.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the pork chops for 2-3 minutes per side until browned. Remove from the skillet and set aside.
In the same skillet, melt 1 tablespoon of butter and toss the broccoli florets with it. Add a pinch of salt and pepper, and stir to coat the broccoli evenly.
After the potatoes have been in the oven for 15 minutes, remove the baking sheet. Push the potatoes to one side and add the seared pork chops and seasoned broccoli to the tray.
Drizzle the remaining 0.5 tablespoon of olive oil over the broccoli. Return the sheet to the oven and bake for an additional 20-25 minutes, or until the potatoes are golden, the broccoli is tender, and the pork chops reach an internal temperature of 145°F (63°C).
Remove the baking sheet from the oven and sprinkle the grated Parmesan cheese over the broccoli for an extra layer of flavor.
Let the dish rest for 5 minutes. Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 704 mg | 31% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 2.2 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 131 mg | 10% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1199 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
