Rosemary Pork Chops with Potatoes
Juicy pan-seared pork chops and crispy roasted potatoes, all infused with fragrant rosemary and sweet onion. A hearty one-pan dinner that's perfect for a cozy weeknight or a special Sunday supper.
- Total time
- 50 min
- Servings
- 4
- Calories
- 520
- Protein
- 35g
Ingredients
- 4 chops bone-in pork chops
- 1.5 lb baby potatoes
- 1 large yellow onion
- 2 tbsp fresh rosemary
- 3 tbsp olive oil
- 3 cloves garlic
- 1.5 tsp salt
- 1 tsp black pepper
Instructions
- 1
Pat the 4 pork chops dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Let sit at room temperature for 20 minutes.
- 2
Preheat oven to 425°F. Halve the 1.5 lb baby potatoes and thinly slice the 1 large onion. Mince the 3 garlic cloves and chop the 2 tbsp rosemary.
- 3
In a large bowl, toss the potatoes, onion, garlic, 1 tbsp rosemary, 2 tbsp olive oil, remaining 1/2 tsp salt and 1/2 tsp pepper. Spread on a rimmed baking sheet.
- 4
Roast the potatoes for 20 minutes, until they start to brown at the edges. Meanwhile, heat 1 tbsp olive oil in a large oven-safe skillet over medium-high.
- 5
Sear the pork chops for 3-4 minutes per side, until deeply golden. Remove from heat and sprinkle with remaining 1 tbsp rosemary.
- 6
Nestle the chops among the roasted potatoes (or transfer potatoes to the skillet). Roast for 10-12 minutes, until pork reaches 145°F and potatoes are tender.
- 7
Rest the chops for 5 minutes before serving, then spoon the potatoes and onions around them. Serve hot.
- 8
Optional: add a squeeze of lemon or a splash of white wine to the pan before roasting for extra brightness.
Tools you’ll need
- large oven-safe skillet
- rimmed baking sheet
- large bowl
- chef's knife
- cutting board
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