One Pan Pork Chops
Elevate your weeknight dinners with this mouthwatering One Pan Pork Chops recipe—a flavorful, effortless dish that your whole family will love. Juicy, tender pork chops are perfectly seared and then nestled atop a medley of baby potatoes and crisp green beans in a rich, buttery garlic sauce. This one-skillet wonder not only delivers bold flavors with its paprika and garlic seasoning but also minimizes cleanup, making it ideal for busy nights. With a quick 10-minute prep and just 30 minutes of cooking time, this hearty and wholesome meal is ready in no time. Garnished with fresh parsley, it's a complete dinner loaded with protein and vibrant veggies, perfect for cozy gatherings or a quick midweek treat.
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Recipe Information
Ingredients
- 4 pieces (bone-in or boneless, about 1 inch thick) pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium (sliced) yellow onion
- 3 cloves (minced) garlic
- 1 pound (halved) baby potatoes
- 1 cup (trimmed) green beans
- 1 cup chicken broth
- 1 tablespoon (chopped, for garnish) fresh parsley
Instructions
Season both sides of the pork chops with salt, black pepper, garlic powder, and paprika. Pat the seasoning into the meat to ensure it adheres evenly.
Heat a large skillet over medium-high heat and add the olive oil. Once hot, sear the pork chops for 3–4 minutes on each side, or until golden brown. Remove the pork chops and set them aside on a plate.
Lower the heat to medium and melt the butter in the same pan. Add the sliced onions and cook for 2–3 minutes, or until softened.
Add the minced garlic and cook for an additional 30 seconds, stirring frequently to prevent burning.
Stir in the baby potatoes and sauté for 5 minutes, allowing them to brown slightly.
Add the trimmed green beans to the skillet and pour in the chicken broth. Stir to combine, then arrange the pork chops on top of the vegetables.
Cover the skillet with a lid and reduce the heat to low. Let everything cook for 12–15 minutes, or until the pork chops are cooked through (internal temperature of 145°F) and the potatoes are tender.
Remove the lid and spoon some of the sauce over the pork chops to keep them juicy. Let everything simmer uncovered for another 2 minutes to thicken the sauce slightly.
Garnish with freshly chopped parsley and serve the pork chops with the vegetables and sauce from the pan.
Nutrition Facts
Calories |
1927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.9 g | 170% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 3401 mg | 148% | |
| Total Carbohydrate | 69.0 g | 25% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 12.0 g | ||
| Protein | 113.7 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 3243 mg | 69% | |
*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.
