Perfect Pork Chop Potato Recipe: One-Pan Dinner Guide

Here's the complete answer you're looking for: A perfect pork chop potato recipe combines 1-inch thick bone-in pork chops seasoned with salt, pepper, and garlic powder, seared in a cast-iron skillet, then roasted alongside baby potatoes tossed in olive oil, rosemary, and thyme at 400°F for 25-30 minutes until pork reaches 145°F internal temperature and potatoes are golden and crispy. This one-pan meal delivers juicy pork with crispy edges and perfectly roasted potatoes with minimal cleanup.

The Ultimate One-Pan Pork Chop and Potato Dinner

Nothing satisfies like a hearty meal that comes together in a single skillet. This pork chop potato recipe delivers restaurant-quality results with minimal effort, combining perfectly cooked pork chops with crispy roasted potatoes in one seamless process. After testing dozens of variations over my 15 years in professional kitchens, I've perfected the timing, temperatures, and techniques that guarantee success every time.

Why This Recipe Works Every Time

The magic happens through proper temperature control and strategic timing. Unlike recipes that cook everything simultaneously (resulting in either overcooked pork or undercooked potatoes), this method uses a two-phase approach: searing the pork first, then adding potatoes at the perfect moment. The USDA Food Safety and Inspection Service confirms that pork chops should reach 145°F internal temperature with a three-minute rest for safe consumption, while potatoes need higher heat to achieve that desirable crispy exterior.

Ingredient	Quantity	Why It Matters
Bone-in pork chops (1-inch thick)	4 chops (6-8 oz each)	Bone adds flavor and helps prevent overcooking
Baby potatoes (halved)	1.5 lbs	Uniform size ensures even cooking
Fresh rosemary	2 sprigs	Complements pork without overpowering
Extra virgin olive oil	3 tbsp	Creates perfect sear and crispiness

Essential Equipment Checklist

• 12-inch cast-iron or oven-safe skillet (critical for even heat distribution)
• Instant-read thermometer (USDA recommends this for accurate pork cooking)
• Wooden turner (won't scratch your skillet)
• Aluminum foil (for resting pork)

Step-by-Step Cooking Process

Preparation Phase (10 minutes)

1. Remove pork chops from refrigerator 30 minutes before cooking to bring to room temperature
2. Dry chops thoroughly with paper towels (moisture prevents proper searing)
3. Season generously with salt, pepper, and 1 tsp garlic powder on both sides
4. Toss halved baby potatoes with 2 tbsp olive oil, 1 tsp salt, 1 tbsp chopped rosemary, and 1 tsp thyme

Cooking Phase (25-30 minutes)

5. Preheat oven to 400°F while heating skillet on medium-high
6. Add 1 tbsp olive oil to hot skillet, then sear pork chops for 3-4 minutes per side until golden brown
7. Transfer seared chops to a plate and set aside
8. Add potatoes to same skillet in single layer, stirring to coat with pork drippings
9. Return pork chops to skillet, placing them on top of potatoes
10. Transfer entire skillet to oven and roast for 18-22 minutes
11. Check temperature: pork should reach 140°F (will rise to 145°F during rest)
12. Remove from oven, tent with foil, and rest for 5 minutes before serving

Avoid These Common Mistakes

Based on my experience teaching thousands of home cooks, these pitfalls sabotage most pork chop attempts:

• Skipping the dry step - Wet meat steams instead of sears
• Overcrowding the skillet - Lowers temperature and prevents browning
• Not using a thermometer - Visual cues alone can't determine pork doneness
• Adding potatoes too early - They absorb too much oil and become soggy

Serving and Storage Tips

For the best presentation, arrange pork chops upright against the potatoes. A squeeze of fresh lemon juice just before serving brightens the rich flavors. Leftovers keep well in airtight containers for up to 3 days in the refrigerator. When reheating, the FDA recommends heating leftovers to 165°F internal temperature for food safety.

Customize to Your Taste

This versatile base recipe adapts beautifully to different preferences:

• Dijon variation: Add 2 tbsp Dijon mustard to potatoes before roasting
• Spicy version: Include 1/2 tsp smoked paprika in seasoning mix
• Dairy-free option
• Gluten-free confirmation: This recipe is naturally gluten-free

Nutritional Information Per Serving

According to USDA FoodData Central, one serving (1 pork chop with 1/4 of potatoes) contains approximately: 520 calories, 28g protein, 32g fat (9g saturated), 34g carbohydrates, 4g fiber. The potatoes provide potassium and vitamin C, while pork delivers zinc and B vitamins essential for energy metabolism.

Frequently Asked Questions

How do I prevent pork chops from drying out?

The key is proper temperature control. Cook to 145°F internal temperature (measured in the thickest part), then let rest for 5 minutes. Bone-in chops retain moisture better than boneless. Never skip the resting period - it allows juices to redistribute throughout the meat.

Can I use frozen potatoes for this recipe?

Fresh potatoes work best for optimal texture, but if using frozen, thaw completely and pat very dry first. Frozen potatoes release more moisture, which can prevent proper crisping. The FDA recommends cooking frozen vegetables without thawing only when specified in the recipe.

What's the best cut of pork chop for this recipe?

Bone-in loin or rib chops (1-inch thick) are ideal. The bone adds flavor and acts as a heat conductor for more even cooking. Avoid thin-cut chops as they overcook before potatoes finish. The National Pork Board confirms that thicker cuts provide more margin for error in home cooking.

How can I make this recipe faster?

For quicker preparation, use pre-cut potatoes and skip the initial sear. Simply toss everything in the skillet and roast at 425°F for 25-30 minutes, flipping halfway. While not quite as crispy, this method still delivers good flavor with less hands-on time.

Can I cook this on the stovetop only without the oven?

Yes, but it requires careful monitoring. After searing pork, remove from skillet, then cook potatoes for 15-20 minutes until nearly tender. Return pork to skillet, reduce heat to medium-low, cover, and cook for 8-10 minutes until pork reaches 145°F. This method works but won't achieve the same level of potato crispiness as the oven method.