Pork Chops with Garlic Potatoes

by

Description

This hearty and comforting dish pairs juicy, pan-seared pork chops with golden, buttery garlic potatoes. The pork chops are seasoned to perfection and cooked until tender, while the garlic potatoes are roasted until crispy on the outside and soft inside, infused with the aroma of garlic and herbs. It’s a simple yet elegant dinner perfect for weeknights or family gatherings.

Ingredients For Pork Chops with Garlic Potatoes

For Pork Chops:

  • 4 bone-in or boneless pork chops (about 1 inch thick)

  • 2 tbsp olive oil or butter

  • 3 garlic cloves, minced

  • 1 tsp paprika

  • 1 tsp dried thyme (or rosemary)

  • Salt & black pepper to taste

  • ½ cup chicken broth (optional, for pan sauce)

For Garlic Potatoes:

  • 1 ½ lbs baby potatoes (or regular, cut into chunks)

  • 3 tbsp olive oil

  • 4 garlic cloves, minced

  • 1 tsp dried oregano (or parsley)

  • Salt & pepper to taste

  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

Garlic Potatoes:

  1. Preheat oven to 400°F (200°C).

  2. Toss potatoes with olive oil, garlic, oregano, salt, and pepper.

  3. Spread evenly on a baking sheet.

  4. Roast for 25–30 minutes, stirring halfway, until golden and crispy.

Pork Chops:

  1. Pat pork chops dry and season both sides with paprika, thyme, salt, and pepper.

  2. Heat olive oil/butter in a skillet over medium-high heat.

  3. Add pork chops and sear 3–4 minutes per side until golden brown.

  4. Add garlic to the pan and cook for 1 minute (don’t burn).

  5. (Optional) Deglaze with chicken broth, scraping up browned bits, and simmer 2–3 minutes to make a light sauce.

  6. Remove from heat, let rest for 5 minutes.

Serving:

Plate pork chops alongside garlic potatoes, drizzle with pan sauce (if made), and sprinkle with fresh parsley.

Notes

  • Bone-in chops retain more flavor and stay juicier.

  • Resting the pork chops before serving locks in juices.

  • You can add vegetables like green beans or carrots for a complete meal.

  • Yukon Gold or baby red potatoes give the best creamy texture.

Tips

  • For extra crisp potatoes, soak them in cold water for 20 minutes before roasting.

  • Don’t overcrowd the pan when searing pork chops — this ensures a good crust.

  • Use a meat thermometer: pork is perfectly cooked at 145°F (63°C).

  • Add a squeeze of lemon juice for brightness.

Servings

  • Makes 4 servings

Nutritional Information (per serving, approx.)

  • Calories: 480

  • Protein: 35g

  • Carbohydrates: 32g

  • Fat: 22g

  • Fiber: 4g

  • Sodium: 540mg

Health Benefits

  • Pork chops are a great source of lean protein, vitamins B6 and B12, and zinc.

  • Garlic supports heart health and immunity.

  • Potatoes provide potassium, fiber, and energy-rich carbs.

  • Balanced meal with protein, carbs, and healthy fats.

Q & A

Q: Can I make this recipe ahead of time?
A: Yes, roast the potatoes ahead and reheat in the oven. Pork chops are best fresh but can be reheated gently.

Q: Can I use sweet potatoes instead of regular potatoes?
A: Absolutely! They will add a slightly sweet flavor and boost vitamin A.

Q: Can I grill the pork chops instead of pan-searing?
A: Yes, grilling works great. Just brush with oil and cook 4–5 minutes per side.

Q: How do I prevent pork chops from drying out?
A: Don’t overcook; remove them at 145°F and let rest. Marinating beforehand also helps.

Leave a Comment