The Best Pork Chop Dinner Ever

Indulge in the ultimate comfort meal with "The Best Pork Chop Dinner Ever," a recipe that brings together juicy, perfectly seasoned bone-in pork chops, crispy roasted vegetables, and a luscious garlic cream pan sauce. This easy yet elegant dinner begins with a flavorful spice rub of paprika, garlic powder, and fresh thyme that enlivens the tender pork, which is seared to a golden-brown perfection. The accompanying baby potatoes, carrots, and Brussels sprouts are oven-roasted for a caramelized crunch, while the skillet sauce combines chicken broth, heavy cream, and a splash of lemon juice for a touch of richness and brightness. Ready in just one hour, this one-pan feast is ideal for weeknight dinners or special occasions. Serve this crowd-pleaser family-style, and watch it disappear in no time!

Nutriscore Rating: 72/100

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 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 teaspoons fresh thyme
• 1.5 pounds baby potatoes
• 3 pieces carrots
• 8 ounces Brussels sprouts
• 2 tablespoons unsalted butter
• 3 pieces garlic cloves, minced
• 0.5 cups chicken broth
• 0.25 cups heavy cream
• 1 tablespoon lemon juice
• 2 tablespoons parsley, chopped

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Pat the pork chops dry with paper towels. Season both sides generously with 1 teaspoon of salt, 1/2 teaspoon black pepper, garlic powder, and paprika. Set aside.

Step 3

In a large bowl, toss the baby potatoes, carrots (peeled and cut into 1-inch chunks), and halved Brussels sprouts with 2 tablespoons of olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon thyme.

Step 4

Spread the vegetables evenly on a baking sheet and place in the oven. Roast for 30-35 minutes, tossing halfway through, until golden and tender.

Step 5

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes on each side, until golden-brown. Remove the pork chops and set aside on a plate.

Step 6

Reduce heat to medium and add butter to the skillet. Stir in minced garlic and cook until fragrant, about 1 minute.

Step 7

Deglaze the skillet with chicken broth, scraping up the browned bits from the bottom. Let the broth reduce by half, about 3-4 minutes.

Step 8

Stir in the heavy cream, lemon juice, and remaining thyme. Simmer for 2 minutes, stirring, until slightly thickened.

Step 9

Return the pork chops to the skillet, spoon the sauce over the top, and simmer gently for 5-7 minutes, or until the pork reaches an internal temperature of 145°F (63°C).

Step 10

Remove the skillet from heat and garnish with chopped parsley.

Step 11

Serve the pork chops with the roasted vegetables on the side, drizzled with the creamy pan sauce. Enjoy!

Nutrition Facts

Serving size	(2164.5g)

Amount per serving	% Daily Value*
Calories	3151.1

Total Fat 175.0g	0%
Saturated Fat 58.7g	0%
Polyunsaturated Fat 4.2g
Cholesterol 604mg	0%
Sodium 5704.7mg	0%
Total Carbohydrate 165.9g	0%
Dietary Fiber 24.6g	0%
Total Sugars 19.7g
Protein 219.1g	0%

Vitamin D 0IU	0%
Calcium 367.3mg	0%
Iron 14.8mg	0%
Potassium 6290.4mg	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: 50.6%

Protein: 28.1%

Carbs: 21.3%