🥩 Pork Chops with Roasted Potatoes
Savory, juicy, golden, and comforting.
Serves: 4
Prep Time: 15 min
Cook Time: 35–45 min
Method: Oven-roasted (sheet pan or skillet)
🛒 Ingredients
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4 bone-in or boneless pork chops (¾”–1″ thick)
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1½ lbs baby potatoes or Yukon Golds, halved or quartered
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2 tbsp olive oil
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1 tbsp butter
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1 tsp garlic powder
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1 tsp paprika
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½ tsp onion powder
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Salt & black pepper, to taste
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Optional: fresh rosemary or thyme sprigs
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Optional: ½ tsp smoked paprika or mustard powder for extra flavor kick
🔥 Directions
1. Preheat & prep:
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Preheat oven to 400°F (200°C).
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Pat pork chops dry, season both sides with salt, pepper, garlic powder, and paprika.
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Toss potatoes with olive oil, salt, pepper, and any herbs/spices you like.
2. Sear the chops (optional but 🔥):
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In an oven-safe skillet, heat 1 tbsp oil + 1 tbsp butter over medium-high heat.
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Sear pork chops 2–3 min per side until golden (they’ll finish in the oven).
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Remove from pan and set aside briefly.
3. Roast everything:
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Add potatoes to the pan (or a sheet pan), cut side down. Roast 15 minutes.
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Place pork chops on top of the potatoes and return to the oven.
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Roast 15–20 minutes more, or until:
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Potatoes are tender
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Pork chops hit an internal temp of 145°F (63°C)
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4. Rest & serve:
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Let chops rest 5 minutes before serving. Spoon pan juices over everything.
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Optional: squeeze of lemon or sprinkle of fresh parsley on top.
🧄 Bonus Ideas:
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Add sliced onions or bell peppers to roast with the potatoes
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Make a quick pan gravy with the drippings and a splash of broth or cream
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Want it all in a creamy bake? I’ll give you a cheesy smothered pork chop & potato casserole version too!
Let me know if you’re feeling a slow cooker, air fryer, or smothered Southern-style twist and I’ll hook you up 💥