Pork Chops with Shell Potatoes
📝 Description
Tender, juicy pork chops are pan-seared and baked alongside buttery shell potatoes, seasoned with garlic, herbs, and a creamy sauce. This comforting, hearty one-pan dinner is perfect for busy weeknights yet impressive enough for guests.
🍽️ Ingredients for Pork Chops with Shell Potatoes
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4 bone-in or boneless pork chops
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1 lb small potatoes (baby reds or Yukon gold), halved
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2 tbsp olive oil
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2 tbsp butter
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1 tsp garlic powder
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4 cloves garlic, minced
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1 cup chicken broth
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½ cup heavy cream
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1 tbsp Dijon mustard (optional)
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1 tsp paprika
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1 tsp dried thyme or rosemary
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Salt & pepper, to taste
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Fresh parsley, for garnish
🔪 Instructions
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Preheat oven to 400°F (200°C).
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Season pork chops with salt, pepper, garlic powder, and paprika.
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In a large oven-safe skillet, heat olive oil over medium-high heat. Sear pork chops for 2–3 min per side until golden. Remove and set aside.
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Add butter to the pan. Stir in baby potatoes, coating them in the drippings for 3–4 minutes.
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Add garlic, sauté 30 seconds until fragrant.
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Pour in chicken broth, scraping browned bits. Simmer 2 min.
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Stir in cream, mustard (if using), thyme/rosemary. Return pork chops to skillet.
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Transfer to oven and bake 15–20 min, until potatoes are tender and chops reach 145°F (63°C) inside.
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Rest 5 min, garnish with parsley, and serve hot.
🍴 Servings
Makes 4 servings
📊 Nutritional Info (per serving – estimate)
| Calories | Protein | Carbs | Fat | Fiber |
|---|---|---|---|---|
| ~440 | 33 g | 18 g | 26 g | 2 g |
💡 Notes & Tips
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Try bone-in chops for more flavor and moisture.
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Swap baby potatoes for fingerlings or thick-sliced russets.
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For extra richness, sprinkle parmesan cheese before baking.
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Use a meat thermometer to avoid overcooking pork.
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Want a lighter version? Use half-and-half instead of heavy cream.
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✅ Benefits
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One-pan meal = easy cleanup.
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Balanced dish with protein + carbs.
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Can be customized with your favorite herbs.
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Ideal for meal prep – reheats well.
❓ Q & A
Q: Can I use sweet potatoes instead?
A: Yes – cut into small chunks and bake slightly longer (until tender).
Q: What can I use instead of cream?
A: Coconut milk, evaporated milk, or a mix of milk + a teaspoon of cornstarch.
Q: How do I get golden crust on pork chops?
A: Make sure the skillet is hot and don’t crowd the pan when searing.
