Here’s a simple and flavorful way to make Pork Chops and Potatoes—all in one pan for easy cooking and cleanup:
Ingredients (serves 2–4)
- 2–4 pork chops (bone-in or boneless)
- 4 medium potatoes, cut into cubes or wedges
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp dried thyme or rosemary
- Salt and pepper, to taste
- Optional: 1 small onion, sliced; 1 tbsp butter
Instructions
- Prep the ingredients:
- Pat pork chops dry and season both sides with salt, pepper, and paprika.
- Toss potato cubes with 1 tbsp olive oil, salt, pepper, and thyme/rosemary.
- Cook the potatoes (oven method):
- Preheat oven to 400°F (200°C).
- Spread potatoes on a baking sheet and roast for 20–25 minutes, tossing halfway through.
- Cook the pork chops (stovetop method):
- Heat 1 tbsp olive oil in a skillet over medium-high heat.
- Add pork chops and sear 4–5 minutes per side until golden and internal temperature reaches 145°F (63°C).
- Optional: During the last 2 minutes, add garlic and butter to the pan and spoon over chops for extra flavor.
- Combine (optional one-pan version):
- After searing pork chops, add partially cooked potatoes to the skillet and cook together 10–15 minutes, stirring occasionally, until potatoes are tender.
- Serve:
- Plate pork chops alongside or on top of the roasted potatoes.
- Garnish with fresh parsley or a squeeze of lemon if desired.
✅ Tips:
- For extra flavor, marinate pork chops in olive oil, garlic, and herbs for 30 minutes before cooking.
- Sweet potatoes can be used instead of regular potatoes for a sweeter, softer side.
- If you like a pan sauce, deglaze the skillet with a splash of chicken broth, apple cider, or white wine after cooking pork chops, scraping up the browned bits.
I can also give a quick 30-minute sheet-pan version where pork chops and potatoes roast together in the oven with minimal cleanup.
