Pork Chops Potatoes
Indulge in the comforting flavors of this hearty Pork Chops and Potatoes recipe, a one-skillet wonder that combines tender bone-in pork chops with creamy, golden-browned russet potatoes. Seasoned with a perfect blend of paprika, garlic, and fresh rosemary, this dish is simmered in a luscious chicken broth and heavy cream sauce that envelopes each bite with rich, savory goodness. Ideal for busy weeknights or cozy family dinners, this recipe boasts just 20 minutes of prep time and delivers a satisfying, restaurant-quality meal that’s ready in under an hour. Garnished with fresh parsley for a vibrant finish, it's a deliciously simple way to elevate your dinner table. Perfect for fans of quick and comforting one-pan meals!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 4 large russet potatoes
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic
- 2 sprigs fresh rosemary
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup chicken broth
- 0.5 cup heavy cream
- 1 tablespoon fresh parsley
Instructions
Peel the russet potatoes and slice them into 1/4-inch thick rounds. Rinse the slices under cold water to remove excess starch, then pat them dry with a clean kitchen towel.
Season the pork chops on both sides with salt, black pepper, and paprika. Let them sit at room temperature for 10 minutes while you prepare the other ingredients.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the pork chops for 3-4 minutes per side until golden brown. Remove them from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil and butter to the skillet. Once the butter is melted, add the potatoes in a single layer. Cook for 3-4 minutes on each side until lightly golden.
Mince the garlic and add it to the skillet along with the rosemary sprigs. Stir gently to coat the potatoes with the aromatic mixture.
Carefully pour in the chicken broth and bring it to a simmer. Reduce the heat to low and return the pork chops to the skillet, nestling them between the potatoes.
Cover the skillet with a lid and let everything cook for 20 minutes, or until the potatoes are fork-tender and the pork chops are cooked through (internal temperature of 145°F/63°C).
Remove the lid and stir in the heavy cream. Let the sauce simmer for 2-3 minutes to thicken slightly, stirring occasionally.
Sprinkle freshly chopped parsley over the top before serving. Plate the pork chops alongside the creamy potatoes and spoon the sauce over each serving.
Nutrition Facts
Calories |
767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 15.9 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 724 mg | 31% | |
| Total Carbohydrate | 62.4 g | 23% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 2.8 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1877 mg | 40% | |
*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.
