Savory Pork Chop Dinner
Indulge in the comfort of a hearty **Savory Pork Chop Dinner**, a one-pan wonder that combines tender, juicy bone-in pork chops with a medley of caramelized vegetables and a luscious pan gravy. Infused with the aromatic flavors of fresh rosemary, thyme, and garlic, this dish is roasted to perfection with golden baby potatoes, sweet carrots, and melt-in-your-mouth onions. The pork chops are first seared for a beautiful crust, then oven-roasted alongside the veggies, ensuring every bite is bursting with flavor. A quick and easy homemade gravy made with chicken stock elevates this meal into a restaurant-quality masterpiece. Ready in just one hour, it’s a perfect weeknight dinner or a show-stopping meal for special occasions. Serve this savory delight with a garnish of fresh parsley for an irresistible, visually stunning plate.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups baby potatoes, halved
- 2 cups carrots, peeled and cut into 1-inch chunks
- 1 large yellow onion, sliced
- 1.5 cups chicken stock
- 1 tablespoon all-purpose flour
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Pat the pork chops dry with paper towels and season both sides with paprika, salt, and black pepper. Set aside.
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the pork chops and sear them for 2-3 minutes per side, or until they are golden brown. Remove the pork chops from the skillet and set them aside on a plate.
In the same skillet, reduce the heat to medium and melt 1 tablespoon of butter. Add the minced garlic, chopped rosemary, and thyme. Sauté for 30 seconds until fragrant.
Add the baby potatoes, carrots, and sliced onion to the skillet. Drizzle with the remaining tablespoon of olive oil and toss to coat with the garlic and herb mixture.
Nestle the seared pork chops back into the skillet on top of the vegetables.
Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender.
While the pork and vegetables are roasting, prepare the pan gravy. In a small saucepan, melt the remaining tablespoon of butter over medium heat. Stir in the flour and cook for 1 minute, whisking constantly.
Gradually add the chicken stock to the saucepan, whisking continuously to prevent lumps. Bring the mixture to a simmer and cook for 3-4 minutes, or until the gravy thickens. Season with salt and pepper to taste.
Remove the skillet from the oven and let the pork chops rest for 5 minutes. Drizzle the pan gravy over the pork chops and vegetables.
Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 702 mg | 31% | |
| Total Carbohydrate | 61.7 g | 22% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 10.3 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1847 mg | 39% | |
*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.
