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Baked Pork Chops Potatoes: The Ultimate One Pan Weeknight Wonder With Glossy

Baked Pork Chops Potatoes: The Ultimate One Pan Weeknight Wonder

Baked Pork Chops Potatoes: The Ultimate One Pan Weeknight Wonder brings seared chops and tender baby gold potatoes together in a glossy balsamic-Dijon pan sauce.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American
Calories: 358
Ingredients Equipment Method Notes

Ingredients
  

Pork and Potatoes
  • 4 boneless pork loin chops 4 ounces each, 1-inch thick
  • 1 pound baby gold potatoes whole; halve over 1 inch
  • 1 tablespoon olive oil divided
  • 3/4 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper freshly ground
  • 1 teaspoon garlic powder for seasoning
  • 1 teaspoon smoked paprika for seasoning
Balsamic-Dijon Sauce
  • 1/3 cup low-sodium chicken broth cool
  • 2 tablespoons balsamic vinegar for pan sauce
  • 1 tablespoon Dijon mustard smooth
  • 1 tablespoon pure maple syrup not pancake syrup
  • 2 teaspoons Worcestershire sauce for depth
  • 2 cloves garlic minced
  • 1 teaspoon cornstarch for thickening
  • 2 tablespoons flat-leaf parsley chopped, optional

Equipment

  • 12-Inch Oven-Safe Skillet
  • Small mixing bowl
  • Instant-Read Thermometer
  • tongs

Method
 

Prepare and Sear
  1. Heat the oven to 425°F with a rack in the center.
  2. Combine the salt, pepper, garlic powder, and smoked paprika. Rub the pork chops with 1 teaspoon olive oil and half the seasoning mixture. Toss the potatoes with the remaining oil and seasoning.
  3. Heat a 12-inch oven-safe skillet over medium-high heat for 2 minutes. Sear the pork chops for 2 minutes per side, then transfer them to a plate.
  4. Arrange the potatoes in the hot skillet, placing cut sides down when applicable. Roast for 15 minutes.
Bake and Finish
  1. While the potatoes roast, whisk the broth, balsamic vinegar, Dijon, maple syrup, Worcestershire sauce, garlic, and cornstarch until smooth.
  2. Turn the potatoes and place the pork chops among them. Whisk the sauce again, then pour it over the pork and potatoes.
  3. Bake for 8 to 12 minutes, until the potatoes are fork-tender and the pork registers 140 to 142°F in the thickest part.
  4. Rest for 5 minutes so the pork reaches 145°F. Spoon the glossy sauce over everything and finish with parsley, if using.

Notes

Refrigerate leftovers with the sauce for 3 to 4 days. Reheat gently in a covered skillet or a 325°F oven to keep the pork moist. Pork and sauce can be frozen for up to 2 months, though the potatoes will become softer and slightly grainy. Bone-in chops also work but may need several extra minutes.