This recipe creates a simple and comforting dish of baked pork chops with potatoes. Thick-cut pork chops are arranged over sliced or cubed potatoes in a baking dish and baked until the pork is cooked through and the potatoes are tender. This is an easy one-pan meal that’s perfect for a weeknight dinner. You can customize the seasonings to your liking.
Ingredients:
- 4-6 boneless or bone-in pork chops (about 1-inch thick)
- 4-5 medium potatoes, peeled and sliced or cubed
- 2 tablespoons olive oil (or other cooking oil)
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- Optional: 1/2 teaspoon paprika
- Optional: Chopped fresh parsley, for garnish
Instructions:
- Preheat Oven: Preheat oven to 400°F (200°C).
- Prepare Potatoes: Peel the potatoes and slice them into approximately 1/4 to 1/2 inch thick rounds, or cube them into 1-inch pieces.
- Arrange Potatoes in Baking Dish: Arrange the sliced or cubed potatoes in a single layer on the bottom of a 9×13 inch baking dish (or a similar-sized dish).
- Drizzle with Oil and Season Potatoes: Drizzle the potatoes with 1 tablespoon of olive oil. Sprinkle with half of the garlic powder, thyme, salt, and pepper. Toss to coat evenly.
- Season Pork Chops: Pat the pork chops dry with paper towels. In a small bowl, mix together the remaining olive oil, garlic powder, thyme, salt, pepper, and paprika (if using). Rub this mixture evenly over both sides of the pork chops.
- Arrange Pork Chops over Potatoes: Place the seasoned pork chops over the layer of potatoes in the baking dish. Ensure they are not overlapping too much for even cooking.
- Bake: Bake for 30-40 minutes, or until the pork chops are cooked through (internal temperature reaches 145°F/63°C) and the potatoes are tender when pierced with a fork. The exact baking time will depend on the thickness of the pork chops and the size of the potato pieces.
- Rest and Garnish: Once cooked, remove the baking dish from the oven. Let the pork chops rest for a few minutes before serving. Garnish with chopped fresh parsley, if desired.
- Serve: Serve the baked pork chops and potatoes hot.
Tips and Notes:
- Pork Chop Thickness: Adjust baking time based on the thickness of your pork chops. Thicker chops will require longer cooking.
- Potato Variety: Russet, Yukon Gold, or red potatoes all work well for this recipe.
- Vegetable Variations: You can add other vegetables to the baking dish, such as sliced onions, carrots, or bell peppers. Toss them with the potatoes before adding the pork chops.
- Seasoning Variations: Feel free to experiment with different herbs and spices to season the pork chops and potatoes according to your taste. Rosemary, sage, or onion powder would also be delicious.
- One-Pan Meal: This is a convenient one-pan meal, making cleanup easy.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave.