Pork Chops with Roasted Peppers and Potatoes

Juicy bone-in pork chops meet the vibrant flavors of roasted bell peppers and tender baby potatoes in this hearty, one-skillet dinner! Perfectly seasoned with a fragrant blend of garlic, paprika, fresh rosemary, and a touch of zesty lemon, this recipe combines easy preparation with restaurant-quality results. The pork chops are first seared to golden perfection before being oven-roasted alongside the colorful veggies, ensuring maximum flavor and tenderness. A splash of chicken broth adds a savory depth, while the roasted potatoes and peppers soak up all the pan juices for an irresistible side. Ready in under an hour, this wholesome dish is perfect for weeknight dinners or casual entertaining. Serve it straight from the skillet for an effortless yet elegant presentation! Keywords: pork chops, roasted peppers, roasted baby potatoes, one-skillet dinner, easy dinner recipes, garlic, rosemary, lemon zest.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces bone-in pork chops
• 1.5 lbs baby potatoes
• 2 pieces bell peppers (red, yellow, or orange)
• 4 pieces garlic cloves
• 3 tbsp olive oil
• 1 tbsp fresh rosemary
• 1 tsp paprika
• 0.5 tsp ground black pepper
• 1 tsp salt
• 0.5 cup chicken broth
• 1 tsp lemon zest

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash the baby potatoes and cut them into halves or quarters, depending on their size. Place them in a large bowl.

Step 3

Slice the bell peppers into thin strips and add them to the bowl with the potatoes.

Step 4

Mince the garlic cloves and add them to the vegetables. Drizzle 2 tablespoons of olive oil over the mixture, then season with 1/2 teaspoon of salt, 1/4 teaspoon of ground black pepper, and the paprika. Toss everything to coat evenly.

Step 5

Spread the vegetable mixture onto a large baking sheet in an even layer. Roast in the preheated oven for 20 minutes.

Step 6

While the vegetables are roasting, pat the pork chops dry with paper towels. Season both sides with 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper.

Step 7

Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the pork chops for 2-3 minutes on each side until golden brown.

Step 8

Remove the skillet from heat, then add the chicken broth and sprinkle the rosemary and lemon zest over the pork chops.

Step 9

Remove the roasted vegetables from the oven and carefully transfer them to the skillet around the pork chops.

Step 10

Place the skillet in the oven and roast for an additional 15-20 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the potatoes are tender.

Step 11

Remove the skillet from the oven and let the pork chops rest for 5 minutes before serving.

Step 12

Serve the pork chops with the roasted peppers and potatoes, spooning any pan juices over the top for extra flavor.

Nutrition Facts

Serving size	(1907.3g)

Amount per serving	% Daily Value*
Calories	2845.4

Total Fat 155.1g	0%
Saturated Fat 46.6g	0%
Polyunsaturated Fat 4.0g
Cholesterol 544mg	0%
Sodium 3155.8mg	0%
Total Carbohydrate 141.3g	0%
Dietary Fiber 16.2g	0%
Total Sugars 15.2g
Protein 211.1g	0%

Vitamin D 0IU	0%
Calcium 243.9mg	0%
Iron 13.4mg	0%
Potassium 6104.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.8%

Protein: 30.1%

Carbs: 20.1%