I’ve been making this pork chop potato recipe for years, and it’s still a crowd-pleaser. My kids love it when I serve it with a side of steamed broccoli, and my husband appreciates the hearty, comforting feel of a home-cooked meal.
This recipe is a staple in our household because it’s easy to make and requires minimal prep time. The best part is that you can customize it to your taste by adding your favorite seasonings or using different types of potatoes.
I like to use Russet potatoes because they hold their shape well and have a nice texture. The first time I made this recipe, I was surprised by how tender the pork chops turned out – they were so juicy and flavorful!
The key to this recipe is to not overcook the pork chops, so be sure to check them frequently towards the end of cooking time. This dish is perfect for a weeknight dinner or a special occasion, as it’s easy to scale up or down depending on the number of guests you’re serving.
In fact, I often serve it at family gatherings and potlucks because it’s always a hit. One thing that sets this recipe apart from others is the way the potatoes absorb all the flavors from the pan drippings – it’s like a party in your mouth!
With this recipe, you can enjoy a delicious, comforting meal that’s also relatively healthy due to the lean protein from the pork chops and the complex carbohydrates from the potatoes.
Pan-Seared Pork Chops with Garlic Potatoes
4.6 from 1434 votes
Juicy pork chops with a golden crust served alongside tender garlic roasted potatoes. This one-pan meal is simple to prepare and full of savory flavor.
2In a large bowl, toss the halved baby potatoes with 2 tablespoons olive oil, minced garlic, dried rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper until evenly coated.
3Spread the potatoes in a single layer on a baking sheet and roast for 20 minutes, until they are tender and lightly browned.
4While the potatoes roast, pat the pork chops dry with paper towels.
5Season both sides evenly with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon paprika.
6Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat until shimmering.
7Place the pork chops in the hot skillet and sear for 3 to 4 minutes per side, until a deep golden brown crust forms.
8The internal temperature should reach 145°F when checked with a meat thermometer.
9Remove the skillet from heat and let the pork chops rest for 5 minutes.
10Serve each pork chop alongside a generous portion of the roasted garlic potatoes.
11Garnish with fresh parsley if desired.
12The potatoes should be fork-tender and the pork chops juicy with a crisp exterior.
For extra flavor, marinate the pork chops in olive oil, garlic, and herbs for 30 minutes before cooking. You can substitute sweet potatoes for baby potatoes if desired.
Watch Video Of How Pan-Seared Pork Chops with Garlic Potatoes Works
This pork chop potato recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a quick weeknight dinner. The best part is that it’s incredibly easy to make and requires minimal prep time.
To store leftovers, simply refrigerate or freeze until ready to reheat. When reheating, be sure to add a bit more oil or butter if needed to prevent drying out.
You can also serve this dish with your favorite sides – we like steamed broccoli or roasted vegetables. Overall, this recipe is a staple in our household due to its ease of preparation and delicious results.
❓ Frequently Asked Questions About Pan-Seared Pork Chops with Garlic Potatoes
Q: What type of potatoes should I use for this recipe?
A: For this recipe, you can use any type of potato you like, but Russet potatoes work particularly well because they hold their shape well and have a nice texture.
Q: Can I use boneless pork chops for this recipe?
A: Yes, you can use boneless pork chops if you prefer – just be sure to adjust the cooking time accordingly.
Q: How do I prevent the potatoes from becoming too browned?
A: To prevent the potatoes from becoming too browned, try using a lower heat setting or covering the pan with foil for part of the cooking time.
Q: Can I make this recipe ahead of time?
A: Yes, you can make this recipe ahead of time – simply cook the pork chops and potatoes as directed, then refrigerate or freeze until ready to reheat.
Q: What if I don’t have any pan drippings left over after cooking?
A: If you don’t have any pan drippings left over after cooking, you can simply omit them or substitute with a bit more oil or butter.
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