Baked Pork Chops Potatoes: The Ultimate One-Pan Recipe

Baked Pork Chops and Potatoes: Is there anything more comforting than a one-pan meal that delivers on both flavor and ease? I think not! Imagine tender, juicy pork chops nestled amongst perfectly roasted potatoes, all infused with savory herbs and spices. This isn’t just dinner; it’s a warm hug on a plate, and I’m so excited to share my foolproof recipe with you.

While the exact origins of baked pork chops and potatoes are difficult to pinpoint, the concept of roasting meat and vegetables together has been a culinary staple for centuries across various cultures. It’s a testament to resourceful cooking, maximizing flavors and minimizing cleanup. Think of it as the ultimate expression of simple, satisfying home cooking.

But what makes this dish so universally loved? For starters, the combination of textures is divine. You have the slight crispness of the potatoes contrasting beautifully with the succulent pork. Then there’s the taste – a symphony of savory goodness enhanced by your favorite seasonings. And let’s not forget the convenience! This is a true one-pan wonder, meaning less time spent washing dishes and more time enjoying a delicious, home-cooked meal with your loved ones. So, are you ready to create a culinary masterpiece with minimal effort? Let’s get started!

this Recipe

Ingredients:

• For the Pork Chops:
• 4 boneless pork chops, about 1 inch thick
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for a little heat)
• Salt and freshly ground black pepper to taste
• For the Potatoes:
• 1.5 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• Optional Add-ins:
• 1 cup baby carrots
• 1 red bell pepper, chopped
• Fresh parsley, chopped, for garnish

Preparing the Pork Chops:

1. First, let’s get those pork chops ready. Pat them dry with paper towels. This is crucial for getting a good sear!
2. In a small bowl, combine the garlic powder, onion powder, dried thyme, smoked paprika, cayenne pepper (if using), salt, and pepper. This is our spice rub that will give the pork chops tons of flavor.
3. Rub the spice mixture generously all over the pork chops, making sure to coat them evenly on both sides. Don’t be shy! The more spice, the more flavor.
4. Let the pork chops sit at room temperature for about 15-20 minutes while you prepare the potatoes. This allows the spices to really penetrate the meat.

Preparing the Potatoes and Vegetables:

1. While the pork chops are resting, preheat your oven to 400°F (200°C).
2. Now, let’s tackle the potatoes. Peel them and cut them into 1-inch cubes. Try to keep the cubes relatively uniform in size so they cook evenly.
3. Chop the onion and mince the garlic. I love the aroma of garlic and onions cooking together!
4. In a large bowl, toss the cubed potatoes, chopped onion, and minced garlic with 2 tablespoons of olive oil, dried rosemary, dried oregano, salt, and pepper. Make sure everything is well coated.
5. If you’re using baby carrots and red bell pepper, add them to the bowl with the potatoes and toss to combine. The more veggies, the merrier!

Cooking Process:

1. Grab a large oven-safe skillet or roasting pan. I prefer using a cast iron skillet because it distributes heat so evenly.
2. Spread the potato mixture evenly in the skillet or roasting pan.
3. Heat the remaining 2 tablespoons of olive oil in a separate skillet over medium-high heat.
4. Once the oil is hot, carefully place the seasoned pork chops in the skillet. Sear them for about 2-3 minutes per side, until they are nicely browned. This step is important for locking in the juices and adding flavor. Don’t overcrowd the pan; you may need to do this in batches.
5. Remove the seared pork chops from the skillet and place them on top of the potatoes in the oven-safe skillet or roasting pan. Arrange them so they are evenly spaced.
6. Place the skillet or roasting pan in the preheated oven and bake for 20-25 minutes, or until the pork chops are cooked through and the potatoes are tender. The internal temperature of the pork chops should reach 145°F (63°C). Use a meat thermometer to check for doneness.
7. If the potatoes are browning too quickly, you can cover the skillet or roasting pan with foil for the last 10 minutes of cooking.
8. Once the pork chops are cooked through and the potatoes are tender, remove the skillet or roasting pan from the oven.
9. Let the dish rest for about 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful pork chops.

Serving and Enjoying:

1. Garnish with fresh chopped parsley, if desired. It adds a pop of color and freshness.
2. Serve the baked pork chops and potatoes hot.
3. This dish pairs perfectly with a simple green salad or steamed vegetables.
4. Enjoy! I hope you love this easy and delicious baked pork chop and potato recipe as much as I do!

Tips and Variations:

• Spice it up: Add a pinch of red pepper flakes to the spice rub for extra heat.
• Add more vegetables: Feel free to add other vegetables like broccoli florets, Brussels sprouts, or sweet potatoes to the roasting pan.
• Use different herbs: Experiment with different herbs like sage, rosemary, or marjoram.
• Make it cheesy: Sprinkle shredded cheese over the potatoes during the last few minutes of baking.
• Use bone-in pork chops: Bone-in pork chops will take a bit longer to cook, but they are often more flavorful. Adjust the cooking time accordingly.
• Add a sauce: Drizzle a simple pan sauce over the pork chops and potatoes before serving. You can make a pan sauce by deglazing the skillet you used to sear the pork chops with some chicken broth or wine.
• Make it ahead: You can prepare the pork chops and potatoes ahead of time and store them in the refrigerator until you’re ready to bake them. Just add a few extra minutes to the cooking time.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.

• Calories: Approximately 450-550 per serving
• Protein: 35-45 grams
• Fat: 20-30 grams
• Carbohydrates: 30-40 grams

Why This Recipe Works:

This recipe is a winner because it’s simple, flavorful, and uses readily available ingredients. The combination of the savory pork chops and the roasted potatoes is a classic for a reason – they complement each other perfectly. The spice rub adds a depth of flavor to the pork chops, while the herbs and garlic enhance the taste of the potatoes. The one-pan cooking method makes cleanup a breeze, and the optional add-ins allow you to customize the dish to your liking. Plus, it’s a great way to get a complete and satisfying meal on the table in under an hour.

Troubleshooting:

• Pork chops are dry: Make sure you don’t overcook the pork chops. Use a meat thermometer to ensure they reach an internal temperature of 145°F (63°C). You can also brine the pork chops before cooking to help them retain moisture.
• Potatoes are not tender: If the potatoes are not tender after 25 minutes, continue baking them for a few more minutes, checking them every 5 minutes. You can also add a splash of water or chicken broth to the skillet to help them steam.
• Potatoes are burning: If the potatoes are browning too quickly, cover the skillet or roasting pan with foil for the last 10 minutes of cooking.
• Spice rub is burning: If the spice rub is burning during searing, reduce the heat slightly.

Conclusion:

So, there you have it! This recipe for Baked Pork Chops and Potatoes is truly a game-changer for weeknight dinners. It’s simple enough for even the most novice cook, yet delivers a flavor explosion that will have everyone asking for seconds. The juicy, tender pork chops, infused with herbs and spices, paired with the perfectly roasted, golden-brown potatoes – it’s a match made in culinary heaven. But why is this a must-try? Because it’s more than just a meal; it’s an experience. It’s the comforting aroma filling your kitchen, the satisfying sizzle as you pull the baking sheet from the oven, and the happy faces around your dinner table.

Beyond its ease and deliciousness, this recipe is incredibly versatile. Feel free to experiment with different herbs and spices to create your own signature flavor profile. A sprinkle of smoked paprika adds a delightful smoky depth, while a pinch of red pepper flakes brings a touch of heat. You could also swap out the potatoes for sweet potatoes for a sweeter, more vibrant dish. For a complete meal, consider adding some roasted vegetables alongside the pork chops and potatoes. Broccoli, Brussels sprouts, or carrots would all be fantastic additions. A simple side salad with a light vinaigrette would also complement the richness of the main dish perfectly.

Serving Suggestions:

• Serve with a dollop of sour cream or Greek yogurt for added creaminess.
• Garnish with fresh parsley or chives for a pop of color and freshness.
• Pair with a crisp white wine or a light-bodied red wine.
• Leftovers are fantastic in sandwiches or salads the next day!

Variations:

• Honey Garlic Glazed Pork Chops: Brush the pork chops with a mixture of honey, garlic, and soy sauce during the last 15 minutes of baking.
• Lemon Herb Pork Chops: Add lemon slices and fresh herbs like rosemary and thyme to the baking dish.
• Spicy Pork Chops: Add a pinch of red pepper flakes or a dash of hot sauce to the spice rub.
• Sheet Pan Dinner: Add other vegetables like broccoli, carrots, or bell peppers to the baking sheet for a complete meal.

I truly believe you’ll love this Baked Pork Chops and Potatoes recipe as much as I do. It’s a reliable, crowd-pleasing dish that’s perfect for busy weeknights or relaxed weekend dinners. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece! I’m confident that this will become a staple in your recipe repertoire.

But don’t just take my word for it – try it yourself! I’m so excited to hear about your experiences with this recipe. Did you make any modifications? What did your family think? Share your photos and stories in the comments below. I can’t wait to see your creations and learn from your culinary adventures. Happy cooking!

Remember to adjust the cooking time based on the thickness of your pork chops and the size of your potatoes. A meat thermometer is your best friend when it comes to ensuring perfectly cooked pork. Aim for an internal temperature of 145°F (63°C). And most importantly, have fun in the kitchen! Cooking should be an enjoyable experience, so relax, experiment, and savor the process. I hope this Baked Pork Chops and Potatoes recipe brings you as much joy as it brings me.