Pork Chops with Roasted Peppers and Potatoes
Juicy bone-in pork chops meet the vibrant flavors of roasted bell peppers and tender baby potatoes in this hearty, one-skillet dinner! Perfectly seasoned with a fragrant blend of garlic, paprika, fresh rosemary, and a touch of zesty lemon, this recipe combines easy preparation with restaurant-quality results. The pork chops are first seared to golden perfection before being oven-roasted alongside the colorful veggies, ensuring maximum flavor and tenderness. A splash of chicken broth adds a savory depth, while the roasted potatoes and peppers soak up all the pan juices for an irresistible side. Ready in under an hour, this wholesome dish is perfect for weeknight dinners or casual entertaining. Serve it straight from the skillet for an effortless yet elegant presentation! Keywords: pork chops, roasted peppers, roasted baby potatoes, one-skillet dinner, easy dinner recipes, garlic, rosemary, lemon zest.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1.5 lbs baby potatoes
- 2 pieces bell peppers (red, yellow, or orange)
- 4 pieces garlic cloves
- 3 tbsp olive oil
- 1 tbsp fresh rosemary
- 1 tsp paprika
- 0.5 tsp ground black pepper
- 1 tsp salt
- 0.5 cup chicken broth
- 1 tsp lemon zest
Instructions
Preheat your oven to 400°F (200°C).
Wash the baby potatoes and cut them into halves or quarters, depending on their size. Place them in a large bowl.
Slice the bell peppers into thin strips and add them to the bowl with the potatoes.
Mince the garlic cloves and add them to the vegetables. Drizzle 2 tablespoons of olive oil over the mixture, then season with 1/2 teaspoon of salt, 1/4 teaspoon of ground black pepper, and the paprika. Toss everything to coat evenly.
Spread the vegetable mixture onto a large baking sheet in an even layer. Roast in the preheated oven for 20 minutes.
While the vegetables are roasting, pat the pork chops dry with paper towels. Season both sides with 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper.
Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the pork chops for 2-3 minutes on each side until golden brown.
Remove the skillet from heat, then add the chicken broth and sprinkle the rosemary and lemon zest over the pork chops.
Remove the roasted vegetables from the oven and carefully transfer them to the skillet around the pork chops.
Place the skillet in the oven and roast for an additional 15-20 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 the pork chops rest for 5 minutes before serving.
Serve the pork chops with the roasted peppers and potatoes, spooning any pan juices over the top for extra flavor.
Nutrition Facts
Calories |
2845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.1 g | 199% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 3156 mg | 137% | |
| Total Carbohydrate | 141.3 g | 51% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 15.2 g | ||
| Protein | 211.1 g | 422% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 6105 mg | 130% | |
*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.
