Skillet Pork Chops with Potato and Onion
Transform your dinner routine with this comforting and flavor-packed Skillet Pork Chops with Potato and Onion recipe. Juicy, bone-in pork chops are perfectly seared to golden perfection before being nestled into a savory medley of tender russet potatoes, caramelized onions, and fragrant garlic. A splash of chicken stock and fresh thyme creates a luscious, herb-infused pan sauce that ties the dish together beautifully. With a hint of paprika and rosemary for depth, this one-pan dish is not only easy to make but also a breeze to clean up—ideal for busy weeknights or a cozy weekend meal. Serve it hot and garnished with fresh thyme for a hearty, satisfying dinner that’s bursting with homemade comfort. Perfect for those seeking quick skillet recipes, one-pan dinners, or a delicious new way to enjoy pork chops.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 4 medium russet potatoes
- 1 large yellow onion
- 2 pieces garlic cloves
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup chicken stock
- 4 sprigs fresh thyme
- 1 teaspoon paprika
- 1 teaspoon dried rosemary
- 1.5 teaspoons salt
- 1 teaspoon black pepper
Instructions
Peel and slice the potatoes into 1/4-inch rounds. Slice the onion into thin rings. Mince the garlic.
Pat the pork chops dry with paper towels, then season both sides with 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of paprika, and 1 teaspoon of dried rosemary.
Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. When the oil is hot, sear the pork chops for 3-4 minutes on each side, until golden brown. Remove the pork chops from the skillet and set them aside.
Reduce heat to medium. Add the remaining 1 tablespoon of olive oil and the butter to the skillet. Once melted, add the sliced potatoes and cook for 5 minutes, stirring occasionally, until they begin to soften and develop color.
Add the sliced onion and cook for another 5-7 minutes, stirring frequently, until the onions are softened and lightly caramelized.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Pour in the chicken stock and add the thyme sprigs. Bring the mixture to a gentle simmer, then return the pork chops to the skillet, nestling them into the potatoes and onions.
Cover the skillet with a lid and reduce the heat to low. Simmer for 10-12 minutes, until the pork chops are cooked through and reach an internal temperature of 145°F (63°C).
Remove the lid and let the dish cook for another 2-3 minutes to slightly thicken the sauce.
Serve the pork chops hot with the potatoes and onions alongside. Garnish with additional fresh thyme, if desired.
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 842 mg | 37% | |
| Total Carbohydrate | 42.3 g | 15% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 3.4 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 1305 mg | 28% | |
*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.
