Garlic Herb Pork Chop Skillet with Baby Potatoes Tips, FAQ & printable recipe

Tips for success

To achieve the ultimate sear, ensure the cast-iron skillet is thoroughly preheated before adding the pork chops. A cold pan will cause the meat to steam rather than sear, resulting in a grey exterior and dry interior.

Letting the pork chops sit out of the refrigerator for about fifteen minutes before cooking also helps them cook more evenly, preventing the outside from burning while the inside remains cold and raw.

If the garlic begins to brown too quickly during the basting phase, immediately slide the skillet off the heat source. The residual heat of the cast iron is more than enough to continue melting the butter and infusing the herbs without burning the delicate garlic.

You can also spoon some of the baby potatoes on top of the garlic to insulate it from the direct heat of the pan bottom.

Variations

• Lemon Herb Pork Chops: Squeeze fresh lemon juice over the pork chops and potatoes during the final minute of basting to add a bright, zesty contrast to the rich garlic butter.
• Spicy Garlic Pork Chops: Add a half-teaspoon of crushed red pepper flakes to the melting butter alongside the garlic and herbs for a subtle, warming kick.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freeze in a freezer-safe container for up to 2 to 3 months; thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a covered skillet over medium-low heat with a splash of water or broth to keep the pork chops from drying out.

Allow any leftover pork chops and baby potatoes to cool completely at room temperature for no more than two hours before storing.

Place the leftovers in an airtight container, pouring any remaining garlic-herb butter from the skillet over the meat to keep it moist. Store the container in the refrigerator and consume within three to four days for the best quality and safety.

While this skillet meal is best enjoyed fresh from the pan, you can prep the ingredients ahead of time to speed up weeknight cooking.

Halve the baby potatoes and store them in a bowl of cold water in the refrigerator for up to twenty-four hours to prevent browning; drain and pat them completely dry before cooking. You can also mince the garlic and portion out the butter and herbs the night before.

Serving ideas

Serve the glistening pork chops warm, directly from the skillet or arranged on a platter, surrounded by the crispy, golden baby potatoes. Pour the rich, herb-infused garlic butter left in the pan generously over both the meat and the potatoes just before serving to enhance the savory flavors and add a beautiful, glossy finish to the presentation.

Pair this hearty skillet dish with a simple side of roasted green beans, steamed asparagus, or a crisp green salad tossed in a light vinaigrette. The bright acidity of a salad or green vegetable balances the rich, buttery profile of the pork and potatoes, creating a well-rounded and satisfying dinner that feels complete without being overly heavy.

Frequently asked questions

Recipe card

Garlic Herb Pork Chop Skillet with Baby Potatoes

Prep 10 minCook 20 minRest 3 minTotal 33 minServes 2

Ingredients

• 2 thick-cut bone-in pork chops (about 1 pound total)
• 12 oz baby potatoes, halved
• 4 tbsp butter
• 4 cloves garlic, minced
• 1 tbsp chopped fresh herbs

Instructions

1. Pat the 2 thick-cut bone-in pork chops dry with paper towels. Let them sit at room temperature for no more than 15 to 20 minutes before cooking to ensure an even sear.
2. Heat a heavy 12-inch cast-iron skillet over medium-high heat. Add the pork chops directly to the dry skillet and sear without moving them for 4 to 5 minutes, allowing their natural fats to render and form a deep golden-brown crust. Flip and sear the other side for an additional 3 to 4 minutes. Transfer the chops to a plate and set aside.
3. Reduce the skillet heat to medium. Add the 12 oz halved baby potatoes to the hot skillet, cut-side down, tossing them in the rendered pan juices. Cook for 10 to 12 minutes, stirring occasionally, until the potatoes are fork-tender and the edges are beautifully browned and crispy.
4. Return the pork chops and any accumulated juices to the skillet, nesting them among the potatoes. Reduce the heat to medium-low. Add 4 tbsp butter, 4 minced garlic cloves, and 1 tbsp chopped fresh herbs to the pan. As the butter melts and foams, tilt the skillet slightly and use a metal spoon to continuously ladle the hot garlic-herb butter over the pork chops.
5. Continue basting for 2 to 3 minutes until the pork chops reach a safe internal temperature of 145°F (63°C). Remove the skillet from the heat, transfer the pork chops to a warm plate, and let them rest for at least 3 minutes before slicing. Spoon the remaining garlic-herb butter and crispy potatoes over the chops for serving.

Contains: milk

Estimated nutrition per serving

Calories

510

Protein

32 g

Carbohydrates

22 g

Fat

32 g

Fiber

2.5 g

Sugar

1.2 g

Sodium

120 mg

Automatic estimate from the ingredient list, not laboratory-verified.