Pork Chops Vesuvio for Two
Elevate your dinner-for-two game with Pork Chops Vesuvio, a hearty yet elegant one-skillet dish brimming with bold flavors. Perfectly seared bone-in pork chops are paired with crispy, golden-brown russet potatoes, all simmered in a luscious white wine, garlic, and chicken stock sauce infused with butter, lemon juice, and oregano. This Italian-inspired recipe is both comforting and sophisticated, with fresh parsley adding a vibrant finishing touch. Ready in just 45 minutes, this easy-to-follow recipe is ideal for a romantic dinner or a special weeknight meal, combining simple ingredients with restaurant-quality results. Serve this savory delight hot and enjoy the balance of crispy textures and zesty, aromatic flavors!
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Recipe Information
Ingredients
- 2 pieces bone-in pork chops
- 2 medium russet potatoes
- 3 tablespoons olive oil
- 6 cloves garlic
- 0.5 cups dry white wine
- 0.5 cups chicken stock
- 2 tablespoons unsalted butter
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Peel the potatoes and cut them into wedges (approximately 6 wedges per potato).
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper, and sear them in the skillet until golden brown, about 3 minutes per side. Remove the pork chops and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the potato wedges, season with a pinch of salt and pepper, and cook until they are golden and crisp on all sides, about 8-10 minutes. Remove the potatoes and set aside.
Lower the heat to medium and add the minced garlic, cooking for 30 seconds until fragrant. Deglaze the pan by adding the white wine, scraping up any browned bits from the bottom of the skillet.
Add chicken stock, unsalted butter, lemon juice, and dried oregano to the skillet. Stir to combine, then return the pork chops and potatoes to the pan.
Cover the skillet and let everything simmer for 10-12 minutes, or until the pork chops are cooked through (internal temperature should reach 145°F/63°C) and the potatoes are tender.
Remove the skillet from heat and sprinkle fresh parsley over the dish.
Serve the Pork Chops Vesuvio hot, ensuring each plate has a generous portion of both pork and potatoes alongside the flavorful sauce.
Nutrition Facts
Calories |
778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 60% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 607 mg | 26% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 2.8 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 83 mg | 6% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 1344 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.
