Pork chops with potatoes is a one-skillet dinner that puts a juicy, well-browned chop next to soft, golden potatoes in the same pan. The potatoes catch the rendered fat and pan drippings, so they taste richer than boiled or roasted alone. You get a complete meal with minimal cleanup and a short ingredient list.
This version uses a quick sear on the stovetop, then a covered simmer so the potatoes cook through without the meat drying out. A thermometer takes the guesswork out of doneness. It’s the kind of meal that fits a busy night because most of the time is hands-off. If you enjoyed this, our ground beef ground is worth trying next. Making this pork chops with potatoes at home is surprisingly straightforward once you know the key steps.
Why You’ll Love These Pork Chops With Potatoes
- One pan means fewer dishes and more flavor transferred from chop to potato.
- Boneless chops cook in about the same time as the potatoes, so nothing sits waiting.
- Simple pantry herbs give a savory crust without a complicated marinade.
- Leftovers reheat well for lunch the next day.
Ingredients You’ll Need
- 4 boneless pork chops, about 1 inch thick (1.5 lb total) — even thickness helps them cook at the same rate.
- 1.5 lb Yukon Gold potatoes, cut into 1-inch chunks — waxy potatoes hold shape better than russets here.
- 2 tbsp olive oil — used for searing and preventing sticking.
- 1 tbsp butter — adds browning and a round, savory note to the pan sauce.
- 1 tsp salt — split between meat and potatoes.
- 1/2 tsp black pepper — fresh cracked gives more aroma.
- 1 tsp dried thyme — pairs with pork without overpowering.
- 3 cloves garlic, minced — added late so it softens without burning.
- 1/2 cup low-sodium chicken broth — steam source to finish potatoes.
- 1 tbsp fresh parsley, chopped — stirred in at the end for color.
Ingredient Substitutions
Yukon Gold potatoes: Replace with an equal weight of red potatoes if that’s what you have. Red potatoes are slightly waxy and need the same 1-inch cut, but they keep a firmer bite after simmering. The color shifts from pale gold to reddish skin, so the skillet looks a bit different at the end. The pork chops with potatoes works well for weeknight cooking when time is limited.
Olive oil: Use an equal amount of avocado oil if you want a higher smoke point. Avocado oil stays stable at medium-high heat longer, which helps the chops brown before the fat breaks down. You won’t notice a major flavor change since both are mild. Storing leftover pork chops with potatoes correctly keeps it tasting good for days.
Dried thyme: Swap for 1 tbsp fresh thyme leaves stripped from the stem. Fresh herbs soften during cooking and give a brighter, less dusty taste than dried. Add half at the start and half with the parsley so the aroma stays clear. For the best results with this pork chops with potatoes, read through all the steps before starting.
Chicken broth: Replace with an equal amount of water plus 1/4 tsp salt if you’re out of broth. The potatoes will be less savory and the pan sauce thinner, so compensate with an extra pinch of pepper. This keeps the steam function intact without changing cook time.
Step-by-Step Instructions
- Pat the chops dry with paper towels and season both sides with half the salt, the pepper, and the thyme. Dry surfaces brown faster than wet ones, so don’t skip this step.
- Heat 1 tbsp olive oil and the butter in a 12-inch skillet over medium-high heat until the butter stops foaming. Lay the chops in without touching them for 3 minutes until the undersides are golden and crispy.
- Flip and sear the second side for 2 minutes, then move the chops to a plate. The centers will still look underdone, which is correct at this stage.
- Lower the burner to medium-low heat and add the remaining oil. Put in the potato chunks with the rest of the salt, stirring to coat in the pan fat for 5 minutes until edges turn light brown.
- Stir in the garlic and cook 1 minute until it smells toasty but not browned. Pour in the broth and scrape the browned bits off the skillet bottom with a spoon.
- Set the chops back on top of the potatoes, cover with a lid, and simmer 15–18 minutes until potatoes pierce easily with a fork and chops reach 145°F at the center.
- Take the pan off the heat, scatter parsley over everything, and rest the chops 3 minutes before serving so the juices settle.
Pro Tips
Bring chops to room temperature for 15 minutes before cooking so the centers don’t lag behind the surface. Cold meat sears unevenly and needs longer on the heat, which risks a tough exterior.
Use a 12-inch pan so the chops and potatoes fit in one layer. If the pan is too small, the potatoes steam in a pile instead of browning. A wider surface gives you that golden edge.
Check the internal temperature with a quick-read thermometer rather than cutting in early. The instant-read method keeps the juices inside until the rest step.
Cut potatoes to a true 1-inch size so they finish with the meat. Smaller pieces turn to mush under the lid, while larger ones stay raw in the center at the same clock time.
Common Mistakes to Avoid
Crowding the skillet lowers the temperature and causes the chops to boil in their own juice. never crowd the pan — if needed, sear in two batches and hold the first ones warm.
Adding garlic at the start with the high heat burns it bitter before the meat is done. Keep it for the potato step over medium-low heat where it softens instead of scorching.
Skipping the rest period lets the chop juices run onto the plate. A short 3 minutes under loose foil keeps the meat moist when sliced.
Serving Suggestions
Spoon the potatoes and broth from the pan beside the chops for a built-in sauce. A side of stewed potatoes works if you want a second texture, though it may be redundant here.
Add a simple green vegetable like steamed green beans to balance the plate. For a pork-themed spread, pair with pork chops supreme as an alternate seasoning style on another night.
Serve with mustard on the side if you like a sharp note against the thyme. A light creamed peas side also complements the skillet flavors.
Storage and Reheating
Cool the leftovers within 2 hours and store in an airtight container for up to 3 days in the fridge. The potatoes keep their texture better than most reheated starches because they were simmered in fat.
Reheat in a covered skillet over medium-low heat with a splash of water until the chops hit 165°F inside. Microwave reheating works but softens the potato edges more than the stove.
This dish does not freeze cleanly because the potato chunks turn grainy after thawing. If you must freeze, do so for up to 1 month and expect a softer bite on rewarm.
Recipe Variations
Smothered Onion Version
Slice one yellow onion and cook it with the potatoes in step 4 until soft and browned. The onion adds sweetness and fills the pan sauce without extra broth. Expect a deeper color and a milder savory edge.
Crock Pot Swap
Use the method from pork loin crock pot by searing then slow cooking on low for 4 hours with the same potatoes. The chops turn fork-tender rather than sliceable, and the potatoes absorb more liquid.
Herb and Lemon Twist
Add 1 tsp lemon zest with the parsley and use rosemary instead of thyme. The citrus cuts the richness of the butter and reads brighter on the tongue. Keep the same broth amount so the cook time holds.
Ground Pork Option
For a looser texture, shape ground pork into patties and cook with the potatoes the same way. The patties finish faster at 160°F, so check them 5 minutes earlier than chops.
Pork Chops With Potatoes
Description
A one-skillet dinner that sears boneless pork chops then simmers them with Yukon Gold potatoes in the same pan so the potatoes catch the rich drippings. It's a hands-off, minimal-cleanup meal with a short ingredient list and a savory herb crust.
Ingredients
Instructions
-
Season the chops
Pat the chops dry with paper towels and season both sides with half the salt, the pepper, and the thyme. Dry surfaces brown faster than wet ones, so do not skip this drying step before cooking.
-
Sear first side
Heat 1 tbsp olive oil and the butter in a 12-inch skillet over medium-high heat until the butter stops foaming. Lay the chops in without touching them for 3 minutes until the undersides are golden and crispy.
-
Sear second side
Flip and sear the second side for 2 minutes until golden. Move the chops to a plate; the centers will still look underdone, which is correct at this stage.
-
Brown potatoes
Lower the burner to medium-low heat and add the remaining oil. Put in the potato chunks with the rest of the salt, stirring to coat in the pan fat for 5 minutes until edges turn light brown.
-
Cook garlic
Stir in the garlic and cook 1 minute until it smells toasty but not browned. Keep the heat at medium-low so the garlic softens instead of scorching.
-
Deglaze with broth
Pour in the broth and scrape the browned bits off the skillet bottom with a spoon. This captures the pan flavor to finish the potatoes.
-
Simmer covered
Set the chops back on top of the potatoes, cover with a lid, and simmer 15–18 minutes over medium-low heat until potatoes pierce easily with a fork and chops reach 63°C (145°F) at the center. Use a quick-read thermometer to confirm the safe internal temperature for whole-cut pork.
-
Rest and serve
Take the pan off the heat, scatter parsley over everything, and rest the chops 3 minutes before serving so the juices settle. The short rest keeps the meat moist when sliced.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 5g25%
- Cholesterol 65mg22%
- Sodium 520mg22%
- Total Carbohydrate 34g12%
- Dietary Fiber 3g12%
- Sugars 2g
- Protein 28g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Cool leftovers within 2 hours and store in an airtight container for up to 3 days in the fridge; reheat in a covered skillet over medium-low with a splash of water until chops hit 74°C (165°F).
- Pro tip: Bring chops to room temperature for 15 minutes before cooking so the centers don't lag behind the surface and sear unevenly.
- Pan size: Use a 12-inch pan so chops and potatoes fit in one layer; a stewed potatoes side can add a second texture if you like.
- Rest: Never skip the 3-minute rest under loose foil to keep the chop juices on the meat instead of the plate.
