Here’s a classic pork chops and potatoes recipe—comforting, flavorful, and easy to make. I’ll give you a one-pan baked version that comes out juicy and tender.
🥩🥔 Baked Pork Chops and Potatoes
Ingredients (serves 4)
- 4 bone-in or boneless pork chops
- 4–5 medium potatoes, sliced into ½-inch rounds
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme or rosemary
- ½ teaspoon onion powder
- Salt and black pepper, to taste
Optional additions
- 1 onion, sliced
- ½ cup chicken broth (for extra moisture)
- Fresh parsley for garnish
Instructions
1. Preheat oven
- Preheat to 400°F (200°C)
- Lightly grease a large baking dish or sheet pan
2. Season potatoes
- In a bowl, toss potatoes with:
- 2 tablespoons olive oil
- Garlic
- Paprika
- Thyme/rosemary
- Salt & pepper
- Spread potatoes evenly in the baking dish.
3. Season pork chops
- Rub pork chops with remaining olive oil, salt, pepper, and onion powder.
4. Assemble
- Place pork chops on top of the potatoes.
- Add sliced onions if using.
- Pour chicken broth around the potatoes (not over the chops).
5. Bake
- Cover loosely with foil and bake 30 minutes.
- Remove foil and bake another 15–20 minutes until:
- Potatoes are tender
- Pork reaches 145°F (63°C) internal temperature
👉 Optional: Broil for 3–5 minutes for a golden top.
6. Rest & serve
- Let pork chops rest 5 minutes before serving.
- Garnish with fresh parsley.
Tips
- Bone-in chops stay juicier than boneless.
- Slice potatoes evenly so they cook at the same rate.
- For crispy potatoes, par-bake them 15 minutes before adding pork chops.
Variations
- Creamy version: Add ½ cup cream or mushroom soup during the last 20 minutes
- Garlic butter version: Brush pork chops with melted butter + garlic
- Herb lemon version: Add lemon slices and fresh herbs
If you want, I can also share a skillet version, slow-cooker version, or smothered pork chops with gravy.