The Best Pork Chop Dinner Ever
Indulge in the ultimate comfort meal with "The Best Pork Chop Dinner Ever," a recipe that brings together juicy, perfectly seasoned bone-in pork chops, crispy roasted vegetables, and a luscious garlic cream pan sauce. This easy yet elegant dinner begins with a flavorful spice rub of paprika, garlic powder, and fresh thyme that enlivens the tender pork, which is seared to a golden-brown perfection. The accompanying baby potatoes, carrots, and Brussels sprouts are oven-roasted for a caramelized crunch, while the skillet sauce combines chicken broth, heavy cream, and a splash of lemon juice for a touch of richness and brightness. Ready in just one hour, this one-pan feast is ideal for weeknight dinners or special occasions. Serve this crowd-pleaser family-style, and watch it disappear in no time!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 teaspoons fresh thyme
- 1.5 pounds baby potatoes
- 3 pieces carrots
- 8 ounces Brussels sprouts
- 2 tablespoons unsalted butter
- 3 pieces garlic cloves, minced
- 0.5 cups chicken broth
- 0.25 cups heavy cream
- 1 tablespoon lemon juice
- 2 tablespoons parsley, chopped
Instructions
Preheat your oven to 400°F (200°C).
Pat the pork chops dry with paper towels. Season both sides generously with 1 teaspoon of salt, 1/2 teaspoon black pepper, garlic powder, and paprika. Set aside.
In a large bowl, toss the baby potatoes, carrots (peeled and cut into 1-inch chunks), and halved Brussels sprouts with 2 tablespoons of olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon thyme.
Spread the vegetables evenly on a baking sheet and place in the oven. Roast for 30-35 minutes, tossing halfway through, until golden and tender.
Heat 1 tablespoon 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 the pork chops and set aside on a plate.
Reduce heat to medium and add butter to the skillet. Stir in minced garlic and cook until fragrant, about 1 minute.
Deglaze the skillet with chicken broth, scraping up the browned bits from the bottom. Let the broth reduce by half, about 3-4 minutes.
Stir in the heavy cream, lemon juice, and remaining thyme. Simmer for 2 minutes, stirring, until slightly thickened.
Return the pork chops to the skillet, spoon the sauce over the top, and simmer gently for 5-7 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
Remove the skillet from heat and garnish with chopped parsley.
Serve the pork chops with the roasted vegetables on the side, drizzled with the creamy pan sauce. Enjoy!
Nutrition Facts
Calories |
3151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.0 g | 224% | |
| Saturated Fat | 58.7 g | 294% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 604 mg | 201% | |
| Sodium | 5705 mg | 248% | |
| Total Carbohydrate | 165.9 g | 60% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 19.7 g | ||
| Protein | 219.1 g | 438% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 367 mg | 28% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 6290 mg | 134% | |
*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.
