One Dish Pork Chop Dish
Savor the ultimate comfort food with this One Dish Pork Chop Dish, a hearty and wholesome meal perfect for busy weeknights. This all-in-one recipe combines succulent bone-in or boneless pork chops with tender chunks of seasoned potatoes, carrots, and onions, all roasted to perfection in a savory chicken broth. Infused with the warm flavors of garlic, paprika, and thyme, every bite is a celebration of simplicity and taste. Ready in under an hour with minimal prep, this oven-baked dish is a one-pan wonder that delivers restaurant-quality flavor without the fuss. Serve it straight from the baking dish for a cozy family dinner, and don’t forget the optional parsley garnish for a fresh, vibrant finish. For an easy, satisfying meal with easy cleanup, this recipe is your go-to solution.
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Recipe Information
Ingredients
- 4 pieces bone-in or boneless pork chops
- 3 medium russet potatoes
- 3 medium carrots
- 1 medium onion
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 0.5 cup chicken broth
- 2 tablespoons parsley (optional, for garnish)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Peel and cut the potatoes and carrots into 1-inch chunks. Slice the onion into thin wedges.
3. In a large mixing bowl, combine the potatoes, carrots, and onions. Drizzle with 2 tablespoons of olive oil and season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, and 1/2 teaspoon dried thyme. Toss until the vegetables are evenly coated.
4. Transfer the seasoned vegetables to a large baking dish and spread them into an even layer.
5. Pat the pork chops dry with a paper towel and rub them with the remaining tablespoon of olive oil. Season each side with the remaining 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, and 1/2 teaspoon dried thyme.
6. Nestle the pork chops on top of the vegetables in the baking dish.
7. Pour the chicken broth evenly over the dish to add moisture during cooking.
8. Cover the dish tightly with aluminum foil and bake for 25 minutes.
9. Remove the foil and return the dish to the oven. Bake uncovered for an additional 15 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the vegetables are fork-tender.
10. Remove the dish from the oven and let it rest for 5 minutes. Garnish with chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 919 mg | 40% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 4.3 g | 16% | |
| Total Sugars | 5.3 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1412 mg | 30% | |
*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.
