Garlic Herb Skillet Pork Chops with Roasted Potatoes Tips, FAQ & printable recipe

Tips for success

For an even richer sauce, consider adding a small splash of heavy cream or a squeeze of fresh lemon juice at the very end. The acidity from the lemon cuts through the richness of the butter and pork fat, brightening the entire dish and balancing the savory notes of the garlic and fresh herbs.

If the potatoes are not quite tender when the pork is finished, remove the pork to a plate and cover it loosely with foil. Continue to roast the potatoes in the skillet over medium heat for a few extra minutes until they reach your desired level of crispness, then serve them alongside the resting pork chops.

Variations

• Lemon Garlic Version: Add a squeeze of fresh lemon juice and a teaspoon of lemon zest to the butter sauce during the final minute of cooking for a bright, citrusy finish.
• Spicy Herb Version: Incorporate a half-teaspoon of crushed red pepper flakes into the butter sauce when adding the garlic to introduce a subtle heat that complements the savory pork.

Storage and make-ahead

Fridge

Store in an airtight container for up to three days.

Freezer

Freezing is not recommended as it changes the texture of the potatoes and the quality of the sauce.

Reheat

Reheat gently in a skillet over low heat with a tablespoon of water or broth to loosen the sauce.

Allow any leftovers to cool to room temperature for no more than two hours before transferring them to an airtight container.

Keep the pork chops and potatoes together in the container to allow the flavors to meld, though storing them separately can help maintain the texture of the potatoes if preferred for later reheating.

While this dish is best served immediately, you can prepare the ingredients in advance by chopping the potatoes and mincing the garlic.

Keep the pork chops in the refrigerator until you are ready to start cooking. The sauce ingredients should be kept cold until the moment they are added to the hot skillet to ensure the best emulsion.

Serving ideas

Serve the pork chops and potatoes on warmed plates to ensure the butter sauce remains liquid and glossy.

You can garnish the dish with an extra sprinkle of fresh herbs to enhance the visual appeal and provide a fresh, aromatic finish that complements the roasted flavors of the potatoes and the savory, seared pork.

This meal pairs beautifully with a simple side salad of bitter greens, such as arugula or radicchio, tossed in a light vinaigrette.

The sharpness of the greens provides a necessary contrast to the richness of the butter-basted pork, creating a balanced dining experience that highlights the different textures and flavors of the meal.

Frequently asked questions

Recipe card

Garlic Herb Skillet Pork Chops with Roasted Potatoes

Prep 10 minCook 25 minRest 5 minTotal 40 minServes 2

Ingredients

• 2 pieces bone-in pork chops
• 1 lb baby potatoes, halved
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 tbsp fresh herbs, chopped

Instructions

1. 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.
2. 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.
3. 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.

Contains: milk

Estimated nutrition per serving

Calories

450

Protein

32 g

Carbohydrates

22 g

Fat

25 g

Fiber

3 g

Sugar

1 g

Sodium

350 mg

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