Skillet Pork Chops with Onion and Potatoes
Experience the ultimate comfort food with this one-pan Skillet Pork Chops with Onion and Potatoes recipe. Tender, bone-in pork chops are beautifully seared to golden perfection, then simmered with buttery caramelized onions and layers of seasoned russet potatoes. Infused with the warming flavors of garlic, paprika, and thyme, this dish is elevated further with a savory chicken broth that ties all the ingredients together. Ready in under an hour, this hearty meal is perfect for weeknight dinners or special gatherings. Serve it straight from the skillet, garnished with fresh parsley for a touch of brightness, and savor every bite of this wholesome, flavor-packed delight.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 3 large russet potatoes
- 1 large yellow onion
- 3 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 cup chicken broth
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Season the pork chops on both sides with 1 teaspoon of salt, 1/2 teaspoon of black pepper, paprika, and dried thyme. Set aside.
Peel and slice the potatoes into 1/4-inch thick rounds. Thinly slice the onion into rings.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Add the sliced onion and cook for 5-7 minutes, stirring occasionally, until softened and caramelized.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Reduce the heat to medium and arrange the sliced potatoes in the skillet, overlapping slightly. Sprinkle with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Pour the chicken broth over the potatoes. Place the pork chops on top of the potatoes and onions.
Cover the skillet with a lid and simmer on medium-low heat for 20-25 minutes, or until the potatoes are tender and the pork chops reach an internal temperature of 145°F (63°C).
Remove the skillet from heat and let rest for 5 minutes. Garnish with chopped parsley if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
3414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.6 g | 228% | |
| Saturated Fat | 59.4 g | 297% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 610 mg | 203% | |
| Sodium | 4850 mg | 211% | |
| Total Carbohydrate | 219.4 g | 80% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 17.8 g | ||
| Protein | 224.4 g | 449% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 322 mg | 25% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 8128 mg | 173% | |
*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.
