Savory Pork Chop Dinner

Indulge in the comfort of a hearty **Savory Pork Chop Dinner**, a one-pan wonder that combines tender, juicy bone-in pork chops with a medley of caramelized vegetables and a luscious pan gravy. Infused with the aromatic flavors of fresh rosemary, thyme, and garlic, this dish is roasted to perfection with golden baby potatoes, sweet carrots, and melt-in-your-mouth onions. The pork chops are first seared for a beautiful crust, then oven-roasted alongside the veggies, ensuring every bite is bursting with flavor. A quick and easy homemade gravy made with chicken stock elevates this meal into a restaurant-quality masterpiece. Ready in just one hour, it’s a perfect weeknight dinner or a show-stopping meal for special occasions. Serve this savory delight with a garnish of fresh parsley for an irresistible, visually stunning plate.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces bone-in pork chops
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cups baby potatoes, halved
• 2 cups carrots, peeled and cut into 1-inch chunks
• 1 large yellow onion, sliced
• 1.5 cups chicken stock
• 1 tablespoon all-purpose flour
• 2 tablespoons parsley, chopped (for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Pat the pork chops dry with paper towels and season both sides with paprika, salt, and black pepper. Set aside.

Step 3

In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the pork chops and sear them for 2-3 minutes per side, or until they are golden brown. Remove the pork chops from the skillet and set them aside on a plate.

Step 4

In the same skillet, reduce the heat to medium and melt 1 tablespoon of butter. Add the minced garlic, chopped rosemary, and thyme. Sauté for 30 seconds until fragrant.

Step 5

Add the baby potatoes, carrots, and sliced onion to the skillet. Drizzle with the remaining tablespoon of olive oil and toss to coat with the garlic and herb mixture.

Step 6

Nestle the seared pork chops back into the skillet on top of the vegetables.

Step 7

Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender.

Step 8

While the pork and vegetables are roasting, prepare the pan gravy. In a small saucepan, melt the remaining tablespoon of butter over medium heat. Stir in the flour and cook for 1 minute, whisking constantly.

Step 9

Gradually add the chicken stock to the saucepan, whisking continuously to prevent lumps. Bring the mixture to a simmer and cook for 3-4 minutes, or until the gravy thickens. Season with salt and pepper to taste.

Step 10

Remove the skillet from the oven and let the pork chops rest for 5 minutes. Drizzle the pan gravy over the pork chops and vegetables.

Step 11

Garnish with freshly chopped parsley and serve immediately.

Nutrition Facts

Serving size	(3000.1g)

Amount per serving	% Daily Value*
Calories	3600.7

Total Fat 185.7g	0%
Saturated Fat 60.9g	0%
Polyunsaturated Fat 4.0g
Cholesterol 638.0mg	0%
Sodium 3411.3mg	0%
Total Carbohydrate 238.9g	0%
Dietary Fiber 38.4g	0%
Total Sugars 37.8g
Protein 238.6g	0%

Vitamin D 0IU	0%
Calcium 443.4mg	0%
Iron 19.2mg	0%
Potassium 8404.7mg	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: 46.7%

Protein: 26.6%

Carbs: 26.7%