Easy Pork Chops Dinner
Transform your weeknight meals with this Easy Pork Chops Dinner, a one-skillet recipe that delivers hearty, flavorful perfection in just 35 minutes! Featuring juicy, bone-in pork chops seared to golden-brown perfection, this dish pairs tender green beans and buttery baby potatoes for a complete, satisfying meal. A fragrant blend of garlic, thyme, and paprika creates a rich seasoning, while a quick deglaze with chicken broth adds depth to the dish. Finished with a squeeze of fresh lemon juice, this comforting and wholesome recipe is ideal for family dinners or meal prepping. Plus, minimal cleanup makes it the perfect choice for busy nights!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons unsalted butter
- 2 cloves garlic cloves (minced)
- 0.5 cups chicken broth
- 2 cups green beans (trimmed)
- 2 cups baby potatoes (halved)
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Pat the pork chops dry with paper towels and set aside.
In a small bowl, mix together the garlic powder, paprika, dried thyme, salt, and black pepper. Rub this seasoning mixture evenly onto both sides of the pork chops.
Heat a large oven-safe skillet over medium-high heat and add the olive oil.
Once the oil is hot, sear the pork chops for 2-3 minutes on each side until golden brown. Remove the pork chops from the skillet and set aside on a plate.
Reduce the heat to medium and add the butter and minced garlic to the skillet. Sauté the garlic for 30 seconds, making sure it doesn’t burn.
Add the chicken broth to the skillet and scrape the bottom with a wooden spoon to deglaze the pan.
Add the green beans and halved baby potatoes to the skillet, tossing them in the sauce. Season with a pinch of salt and black pepper to taste.
Nestle the seared pork chops back into the skillet among the vegetables.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the vegetables are tender.
Remove the skillet from the oven and drizzle the dish with lemon juice for a bright finish.
Serve the pork chops hot, alongside the roasted green beans and baby potatoes.
Nutrition Facts
Calories |
2805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.3 g | 212% | |
| Saturated Fat | 58.6 g | 293% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 3167 mg | 138% | |
| Total Carbohydrate | 113.0 g | 41% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 14.7 g | ||
| Protein | 210.9 g | 422% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 295 mg | 23% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 5423 mg | 115% | |
*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.
