Pork Chops and Taters
Savor the comforting flavors of "Pork Chops and Taters," a timeless one-pan meal perfect for busy weeknights or casual family dinners. This hearty recipe features tender, golden-brown bone-in pork chops seared to perfection and simmered in a savory chicken broth for extra juiciness. Pair them with perfectly roasted russet potatoes seasoned with garlic, paprika, and rosemary for a crispy, flavorful side. With just 15 minutes of prep and straightforward cooking techniques, this dish balances ease and flavor seamlessly. Garnish with fresh parsley for a pop of color, and you’ve got a meal that’s as satisfying as it is simple. Try this pork chop and potato recipe today for a wholesome, crowd-pleasing dinner everyone will love!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 3 large russet potatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried rosemary
- 1 teaspoon onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 cup chicken broth
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Peel and dice the russet potatoes into 1-inch cubes. Transfer them to a large mixing bowl.
Drizzle 2 tablespoons of olive oil over the potatoes and sprinkle with 1 teaspoon of garlic powder, 1/2 teaspoon of paprika, 1/2 teaspoon of dried rosemary, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss the potatoes until evenly coated.
Spread the potatoes in an even layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, flipping halfway through cooking, until golden and crisp.
While the potatoes are roasting, pat the pork chops dry with a paper towel. Season both sides with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of paprika, 1/2 teaspoon of onion powder, and a pinch of dried rosemary.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil and 2 tablespoons of butter. When the butter is melted and foamy, add the pork chops to the skillet.
Sear the pork chops for 3-4 minutes on each side until they develop a golden-brown crust.
Pour in 1 cup of chicken broth, reduce the heat to medium-low, and cover the skillet. Cook the pork chops for an additional 10-12 minutes, or until they reach an internal temperature of 145°F (63°C).
Once cooked, remove the pork chops from the skillet and let them rest for 5 minutes.
Serve the pork chops alongside the roasted potatoes. Garnish with chopped fresh parsley if desired.
Nutrition Facts
Calories |
3354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.5 g | 229% | |
| Saturated Fat | 60.6 g | 303% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 5883 mg | 256% | |
| Total Carbohydrate | 205.9 g | 75% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 11.3 g | ||
| Protein | 222.8 g | 446% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 7910 mg | 168% | |
*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.
