Pork Chop Supper
Elevate your weeknight dinner game with this one-pan Pork Chop Supper, a comforting and flavorful meal that's as easy to prepare as it is satisfying to eat. Featuring juicy bone-in pork chops seared to golden perfection and nestled alongside tender baby potatoes, crisp green beans, and sweet sautéed onions, this skillet meal is infused with savory garlic, fresh rosemary, and a splash of low-sodium chicken broth for a delectable, herbaceous finish. With just 15 minutes of prep and 30 minutes of cooking time, this complete dinner offers a hearty mix of protein and veggies, perfect for busy weeknights or casual family gatherings. Serve it straight out of the skillet for a rustic presentation that’s bursting with warmth and flavor! Keywords: pork chop dinner, one-pan recipes, skillet meals, pork and vegetables, easy weeknight recipes, comforting family dinners.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large, thinly sliced yellow onion
- 1.5 pounds baby potatoes
- 12 ounces green beans
- 1 cup low-sodium chicken broth
- 3 minced garlic cloves
- 1 teaspoon, chopped fresh rosemary
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Season the pork chops on both sides with salt, black pepper, and paprika.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
Once hot, sear the pork chops for 3-4 minutes per side until golden brown. Remove the pork chops from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Reduce heat to medium.
Add the sliced onions and sauté for 2-3 minutes until softened.
Add the minced garlic and cook for another 30 seconds, stirring constantly to avoid burning.
Add the baby potatoes to the skillet and pour in the chicken broth. Stir to combine, scraping up any browned bits from the bottom of the skillet.
Cover and simmer on medium heat for 12-15 minutes, stirring occasionally, until the potatoes are fork-tender.
Add the green beans and chopped rosemary to the skillet. Stir to combine.
Nestle the pork chops back into the skillet on top of the vegetables. Cover and cook for an additional 5-7 minutes, or until the pork chops are fully cooked and reach an internal temperature of 145°F (63°C).
Taste the sauce and adjust seasoning with additional salt or pepper if necessary.
Remove from heat and let rest for 5 minutes. Serve hot and enjoy!
Nutrition Facts
Calories |
3020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.8 g | 213% | |
| Saturated Fat | 58.7 g | 294% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 3385 mg | 147% | |
| Total Carbohydrate | 165.2 g | 60% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 23.8 g | ||
| Protein | 217.3 g | 435% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 381 mg | 29% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 6460 mg | 137% | |
*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.
