Pork Chops with Potatoes and Mushrooms
Transform your weeknight dinners with this hearty and flavorful Pork Chops with Potatoes and Mushrooms recipe! Tender, juicy bone-in pork chops are perfectly seared to golden perfection before being baked alongside buttery potatoes and earthy button mushrooms in a savory thyme-garlic broth. This one-skillet meal combines bold seasonings like paprika and black pepper with the richness of olive oil and a touch of chicken broth for a dish that’s both comforting and sophisticated. With a prep time of just 15 minutes and the convenience of a single pan, this recipe is as stress-free as it is satisfying. Whether you’re looking for a cozy family dinner or a crowd-pleasing centerpiece for guests, this oven-finished meal delivers incredible flavor and easy cleanup. Don’t forget to garnish with fresh parsley for a pop of color and freshness!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 3 pieces large russet potatoes
- 250 grams button mushrooms
- 4 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 pieces garlic cloves, minced
- 2 teaspoons fresh thyme
- 1 teaspoon paprika
- 1.5 teaspoons sea salt
- 0.5 teaspoons black pepper
- 1 cup low-sodium chicken broth
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Peel and slice the potatoes into 1/4-inch rounds. Set aside.
Clean the mushrooms and slice them into halves or quarters, depending on their size.
Pat the pork chops dry with paper towels and season both sides with 1/2 teaspoon of salt, paprika, and black pepper.
In a large ovenproof skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the pork chops for 2-3 minutes per side until golden brown. Remove from the skillet and set aside.
In the same skillet, add 1 tablespoon of butter and 1 more tablespoon of olive oil. Add the potatoes, sprinkle with 1/2 teaspoon of salt, and cook for 5 minutes, flipping occasionally, until they begin to brown.
Add the mushrooms to the skillet, along with the remaining tablespoon of butter. Sauté for another 4-5 minutes until the mushrooms are tender.
Stir in the minced garlic and thyme, cooking for another minute until fragrant.
Pour the chicken broth into the skillet and bring it to a simmer. Taste the liquid and season with the remaining 1/2 teaspoon of salt if needed.
Return the pork chops to the skillet, nestling them into the potatoes and mushrooms.
Transfer the skillet to the preheated oven and bake for 20 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. Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
3156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.3 g | 249% | |
| Saturated Fat | 63.0 g | 315% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 4096 mg | 178% | |
| Total Carbohydrate | 126.8 g | 46% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 10.1 g | ||
| Protein | 217.1 g | 434% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 6237 mg | 133% | |
*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.
