One Dish Pork Chop Supper
Transform your dinner routine with this hearty and comforting One Dish Pork Chop Supper, a perfect all-in-one meal that's as flavorful as it is convenient. Juicy, golden-seared bone-in pork chops nestle atop a hearty medley of tender roasted russet potatoes, sweet carrots, and aromatic onions, all seasoned to perfection with garlic powder, paprika, thyme, and a touch of salt and pepper. A splash of chicken or vegetable broth ensures moisture and depth of flavor, while a final garnish of fresh parsley adds a bright finish. This oven-baked dish not only minimizes cleanup but also delivers a wholesome, satisfying meal in under an hour, making it ideal for busy weeknights or cozy family dinners.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 4 medium russet potatoes
- 3 large carrots
- 1 medium yellow onion
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup chicken or vegetable broth
- 2 tablespoons butter
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Peel and cut the potatoes into 1-inch cubes, slice the carrots into 1-inch pieces, and dice the onion.
In a large baking dish, spread the potatoes, carrots, and onion evenly to create a base layer.
Drizzle 1 tablespoon of olive oil over the vegetables and season with half of the garlic powder, paprika, thyme, salt, and pepper. Toss to coat.
Season the pork chops on both sides with the remaining garlic powder, paprika, thyme, salt, and pepper.
In a large skillet over medium-high heat, heat the remaining 1 tablespoon of olive oil and sear the pork chops for 2-3 minutes on each side until golden brown. Remove from heat.
Place the seared pork chops on top of the vegetable layer in the baking dish.
Pour the chicken or vegetable broth evenly over the pork chops and vegetables.
Cut the butter into small pieces and scatter them over the top.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the pork chops are cooked through (internal temperature of 145°F or 63°C) and the vegetables are tender.
Garnish with freshly chopped parsley before serving.
Serve hot and enjoy this hearty one-dish meal!
Nutrition Facts
Calories |
562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 863 mg | 38% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 5.5 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 80 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1482 mg | 32% | |
*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.
