Baked Pork Chops
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4 servings (1 chop with vegetables each)
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Calories
501 kcal
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Course
Main Course
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Cuisine
American
Baked Pork Chops
Description
The Baked Pork Chops recipe features bone-in chops seasoned simply with salt and pepper, seared in olive oil to create a caramelized exterior that locks in juices during roasting. Yukon Gold potatoes quartered lengthwise and layered with garlic cloves and red onion act as a hearty base, absorbing the pork flavors and rendered fat. Fresh minced sage brings a fragrant and earthy component. After roasting covered until the pork hits 145°F, the chops rest while vegetables continue browning to develop crisp edges. This method balances tender meat with flavorful, well-roasted vegetables in one cooking vessel.
The dish serves four with a chop and a generous portion of vegetables each, making it suitable as a main course for a family meal. It pairs well with simple greens or steamed vegetables if desired. The rustic preparation keeps the focus on the natural flavors of pork and the seasonal vegetables.
Boneless pork chops can be substituted but require shorter cooking; start checking doneness at 15 minutes. The potatoes need to be cut small enough to cook fully by roasting time. Fresh rosemary or thyme may replace sage if preferred. Leftovers keep well in the fridge for up to four days, making it convenient for meal planning.
Ingredients
- 4 pork chops about 2 1/2 pounds, see note 1, bone-in
- salt freshly ground
- black pepper freshly ground
- 2 tablespoons olive oil
- 24 ounces Yukon Gold potatoes quartered lengthwise (see note 2, baby
- 1 red onion quartered, layers separated into chunks
- 4 cloves garlic peeled
- 2 tablespoons sage see note 3, minced, fresh
Instructions
- Adjust an oven rack to the lower-middle position and preheat oven to 400 degrees. Season pork chops with salt and pepper.
- In a Dutch oven or large pot over medium-high heat, heat olive oil until shimmering. Work in batches if necessary, add chops to the pot and sear until a brown crust forms, about 4 to 5 minutes. Flip and cook until the second side is seared, about 4 to 5 minutes longer. Transfer to a plate and reserve fat in pot.
- To the pot, add potatoes, red onion, garlic, and sage. Toss until well-coated in the fat, then season with salt and pepper.
- Nestle the chops on top of the vegetables (it's okay if there is some overlap). and cover. Roast in the oven until the chops reach 145 degrees when tested near the bone with a meat thermometer, about 20 to 25 minutes.
- Remove chops from the pot and tent with foil. Stir the vegetables, then return to the oven until tender and browning in places, about 10 minutes longer. Serve the chops with the vegetables.
Notes
- Boneless pork chops cook faster; check them around 15 minutes for doneness.
- Use baby Yukon Gold potatoes quartered lengthwise to ensure even cooking without falling apart.
- Fresh sage is preferable, but rosemary or thyme can be substituted for a similar herbal flavor.
- This recipe yields four servings with a pork chop and about two cups of vegetables each.
- Store any leftovers covered in the refrigerator for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (1 chop with vegetables each)
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Serving | 1 chop with vegetables | |
| Calories | 501kcal | 25% |
| Carbohydrates | 34g | 11% |
| Protein | 39g | 78% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 117mg | 39% |
| Sodium | 105mg | 4% |
| Potassium | 1363mg | 29% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 14IU | 0% |
| Vitamin C | 36mg | 40% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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