Pork Chops with Potatoes and Onions
Juicy bone-in pork chops meet tender, golden Yukon Gold potatoes and caramelized onions in this hearty, one-skillet wonder that’s perfect for busy weeknights or a cozy family dinner. Infused with the earthy aroma of dried thyme and a smoky hint of paprika, this dish elevates simple ingredients into a flavorful masterpiece. The recipe features quick stovetop searing to lock in the pork chops’ natural juices, followed by oven-baking them alongside the potatoes and onions for a melt-in-your-mouth finish. Deglazed with dry white wine or chicken broth, the pan sauce captures every bit of savory goodness, while a sprinkle of fresh parsley adds a vibrant touch. With minimal prep time and just one pan to clean, this pork chops with potatoes and onions recipe is a deliciously satisfying way to feed four without hassle.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1.5 pounds Yukon Gold or baby potatoes
- 2 medium yellow onions
- 4 cloves garlic cloves
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 0.5 cups dry white wine or chicken broth
- 1 teaspoons dried thyme
- 1 teaspoons paprika
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Season the pork chops on both sides with paprika, salt, and black pepper. Set them aside.
Wash and slice the potatoes into 1/4-inch thick rounds. Peel and slice the onions into thin rings. Mince the garlic.
Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat.
Sear the pork chops for 2-3 minutes per side until golden brown. Remove them from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Toss in the potatoes and onions, and season with dried thyme, salt, and pepper.
Cook for 8-10 minutes, stirring occasionally, until the potatoes are lightly browned and the onions begin to soften.
Add the minced garlic and cook for 1 more minute, stirring to combine.
Deglaze the pan with the white wine or chicken broth, scraping up any browned bits from the bottom of the skillet.
Nestle the seared pork chops on top of the potato and onion mixture in the skillet.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the potatoes are tender and the pork chops reach an internal temperature of 145°F (63°C).
Remove the skillet from the oven and let it rest for 5 minutes.
Sprinkle fresh parsley over the dish before serving for a burst of color and flavor. Serve hot and enjoy!
Nutrition Facts
Calories |
3152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.1 g | 230% | |
| Saturated Fat | 60.7 g | 304% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 2860 mg | 124% | |
| Total Carbohydrate | 150.6 g | 55% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 15.4 g | ||
| Protein | 210.0 g | 420% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 287 mg | 22% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 5968 mg | 127% | |
*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.
