Garlic Herb Skillet Pork Chops with Roasted Potatoes Step-by-step instructions

Before you start

Before beginning, ensure the pork chops are patted completely dry with paper towels to facilitate a better sear. Halve the baby potatoes into uniform sizes so they cook at a consistent rate.

Keep the butter, garlic, and herbs measured and ready near the stove, as the final steps move quickly once the pan is hot and the meat is searing.

Instructions

Initial searing phase

1. 1Sear the pork chops
   Heat a heavy cast-iron skillet over medium-high heat. Place the pork chops into the pan and sear until they develop a deep golden-brown crust, approximately four to five minutes per side. Ensure the heat is high enough to brown the meat but not burn the surface before the center reaches a safe temperature.
   Look for The pork chops should have a deep mahogany crust and sizzle audibly.
   Tip Do not move the chops until they release easily from the pan to ensure a clean sear.

The pork chops should develop a deep, rich brown color on the first side. Listen for a steady, vigorous sizzle when the meat hits the pan. If the meat sticks, wait another minute before attempting to flip it, as it will release naturally once a proper crust has formed on the surface.

Vegetable and sauce development

2. 2Cook the potatoes and sauce
   Add the halved baby potatoes to the skillet around the pork chops. Reduce heat to medium and cook until the potatoes are tender and golden, stirring occasionally. Add the butter, minced garlic, and fresh herbs to the pan, allowing the butter to melt into a bubbling, aromatic sauce that coats the meat and vegetables thoroughly. Cook until the pork reaches an internal temperature of 145°F (63°C), then remove from heat and let the meat rest at least 3 minutes.
   Look for The butter should foam and smell intensely of toasted garlic and fresh herbs.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Basting the chops with the garlic butter while they finish cooking adds significant depth of flavor.

The potatoes should begin to soften and take on color from the pan drippings. Once the butter is added, the pan should become fragrant with the scent of garlic and herbs. Ensure the butter does not turn dark brown or black, as this indicates the heat is too high and the sauce may become bitter.

Final resting and plating

3. 3Final plating
   Transfer the rested pork chops to a warm plate. Drizzle the remaining garlic-herb butter sauce from the skillet over the pork and the roasted potatoes. Serve immediately while the dish is hot and the sauce is glossy.
   Look for The meat should be firm but yielding to the touch and the juices should run clear.
   Tip Resting is essential to allow the juices to redistribute throughout the meat for maximum tenderness.

The pork chops should reach the target internal temperature and show a beautiful contrast between the seared crust and the tender interior.

The potatoes should be fully cooked through with a crispy edge. After resting, the juices should stay within the meat, ensuring every bite is succulent and flavorful.

Common mistakes

A common mistake is overcrowding the skillet, which causes the meat to steam rather than sear, resulting in a gray exterior instead of a golden-brown crust.

Another error is failing to rest the meat; cutting into the pork too soon causes the juices to spill out onto the plate, leaving the meat dry and tough. Always allow the required rest time.

How to tell it’s done

The pork chops are done when they reach an internal temperature of 145°F (63°C) at the thickest part. Use an instant-read meat thermometer to verify this temperature accurately.

The meat should be juicy with a slight blush in the center, which is standard for safely cooked pork. Ensure the potatoes are fork-tender and golden brown all over.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest