One Dish Pork Chops Potatoes and Onions
Treat yourself to the ultimate comfort food with this hearty One Dish Pork Chops, Potatoes, and Onions recipe—perfect for busy weeknights or a cozy family dinner. This all-in-one meal features tender, bone-in pork chops seasoned with smoked paprika and thyme, nestled atop layers of golden, buttery potatoes and caramelized onions. The dish is elevated with a splash of chicken broth for added flavor and baked to perfection in the oven, leaving your kitchen filled with irresistible aromas. Minimal prep and just one skillet make this recipe as convenient as it is delicious, while a sprinkle of fresh parsley adds the perfect finishing touch. It’s a wholesome, satisfying dinner that delivers comfort and flavor in every bite!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 4 medium-sized russet potatoes
- 2 medium-sized yellow onions
- 3 tablespoons olive oil
- 3 minced garlic cloves
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 0.5 cup chicken broth
- 2 tablespoons butter
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Peel the potatoes and slice them into 1/4-inch rounds. Set aside.
Slice the onions into thin rounds and separate the rings.
Season the pork chops on both sides with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the smoked paprika.
Heat 1 tablespoon of olive oil in a large, oven-proof skillet over medium-high heat. Sear the pork chops for 2 minutes per side until golden brown. Remove from the skillet and set aside.
In the same skillet, add the remaining olive oil and sauté the onions for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
Layer the potato slices evenly over the sautéed onions in the skillet. Sprinkle with the remaining salt, black pepper, and dried thyme.
Pour the chicken broth over the potatoes and add the butter, cut into small pieces, on top.
Place the seared pork chops on top of the potato and onion mixture.
Cover the skillet tightly with aluminum foil and transfer it to the preheated oven.
Bake for 35 minutes, then remove the foil and bake for an additional 10 minutes to allow the pork chops to brown.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 924 mg | 40% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 4.1 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1365 mg | 29% | |
*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.
