Pork Chop and New Potato Skillet
Transform dinnertime with this hearty and flavor-packed Pork Chop and New Potato Skillet, a one-pan recipe that delivers both convenience and impressive taste. Perfectly seared bone-in pork chops are paired with golden, buttery new potatoes and infused with the aromatic charm of fresh rosemary, thyme, and garlic. Simmered in a savory chicken broth and topped with a rich, velvety butter sauce, this dish strikes the perfect balance between comfort and elegance. Ready in just 45 minutes, it's an ideal choice for busy weeknights or casual dinner gatherings. Serve it straight from the skillet for a rustic, family-style presentation, and savor the complementary textures and bold pops of flavor in every bite. Keywords: pork chop skillet, new potatoes, one-pan dinner, easy pork recipe, skillet recipe.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1.5 pounds new potatoes, halved
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1 cup chicken broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Season both sides of the pork chops with salt, pepper, and paprika, and let them rest at room temperature while preparing the other ingredients.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. When the oil is hot, add the pork chops and sear them for about 3-4 minutes on each side, until they are golden brown. Remove the pork chops from the skillet and set them aside on a plate.
In the same skillet, add the remaining tablespoon of olive oil and the halved new potatoes, cut side down. Cook for 5-6 minutes on medium heat until the potatoes are golden brown.
Add 2 tablespoons of butter, minced garlic, rosemary, and thyme to the skillet. Stir everything together and sauté for 1-2 minutes, ensuring the garlic becomes fragrant but doesn’t burn.
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Bring to a simmer.
Nestle the pork chops back into the skillet with the potatoes. Reduce the heat to low, cover, and let everything cook for 15 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the potatoes are fork-tender.
Uncover the skillet and add the remaining 2 tablespoons of butter, stirring until melted to create a luscious sauce. Spoon the sauce over the pork chops and potatoes.
Remove the skillet from heat and garnish with fresh parsley before serving. Serve hot directly from the skillet for a rustic presentation.
Nutrition Facts
Calories |
3076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.9 g | 242% | |
| Saturated Fat | 72.6 g | 363% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 3440 mg | 150% | |
| Total Carbohydrate | 126.9 g | 46% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 6.4 g | ||
| Protein | 210.6 g | 421% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 5739 mg | 122% | |
*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.
