Pork Chops Baked with Potatoes and Pears
Elevate your dinner table with this rustic and comforting recipe for Pork Chops Baked with Potatoes and Pears. Perfectly seared bone-in pork chops are nestled atop layers of thinly sliced russet potatoes and juicy pear wedges, then infused with the earthy aromas of fresh rosemary and thyme. A hint of garlic and a buttery olive oil blend complete the dish, creating a balance of savory and subtly sweet flavors. Baked to tender perfection in just 40 minutes, this one-skillet meal is as easy to prepare as it is impressive to serve. Ideal for a cozy weeknight supper or a special weekend gathering, this hearty recipe is guaranteed to satisfy. Serve it warm with a drizzle of the flavorful pan juices for an unforgettable meal. Keywords: baked pork chops, pork and potatoes, pork chops with pears, rosemary thyme pork chops.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 4 medium russet potatoes
- 2 large ripe pears
- 3 tablespoons olive oil
- 3 pieces garlic cloves
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons unsalted butter
Instructions
Preheat the oven to 400°F (200°C).
Peel the potatoes and cut them into 1/4-inch thick slices. Core the pears and cut them into wedges about the same thickness as the potatoes.
Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat. Season the pork chops with 1 teaspoon of salt and 1/2 teaspoon of black pepper, then sear them for 2-3 minutes per side until golden brown. Remove from the skillet and set aside.
Reduce the heat to medium. Add the remaining tablespoon of olive oil and the butter to the skillet. Once melted, add the minced garlic and cook for 30 seconds until fragrant.
Layer the potato slices across the bottom of the skillet, slightly overlapping them. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the seared pork chops on top of the potatoes. Arrange the pear slices around and on top of the pork chops.
Scatter the rosemary and thyme sprigs over the dish.
Transfer the skillet to the preheated oven and bake for 35-40 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the potatoes are tender.
Remove the skillet from the oven and let it rest for 5 minutes before serving.
Serve warm with some of the pan juices drizzled over the pork chops, potatoes, and pears.
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 811 mg | 35% | |
| Total Carbohydrate | 55.8 g | 20% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 12.5 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1374 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.
