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

Tips for success

For an even deeper flavor, use a mixture of butter and olive oil when searing the chops. The butter adds richness while the oil raises the smoke point, preventing burning.

Basting the chops with the garlic butter as they cook keeps them moist and infuses them with flavor. Use a spoon to drizzle the sauce over the meat repeatedly during the last minute of cooking.

If the sauce becomes too thick, add a splash of broth or water to loosen it. Taste the sauce before serving and adjust seasoning with salt and pepper.

For a more pronounced garlic flavor, add a few extra cloves, but watch them closely to avoid burning. Fresh thyme can be swapped for rosemary or sage for a different herbal note.

Variations

• Lemon-Herb: Add the zest of one lemon and a tablespoon of lemon juice to the sauce just before serving. Replace thyme with rosemary for a bright, citrusy twist.
• Spicy: Add 1/2 teaspoon of red pepper flakes along with the garlic for a subtle heat. Finish with a drizzle of hot sauce at the table.
• Mushroom: Add 8 ounces of sliced cremini mushrooms with the potatoes. They will absorb the sauce and add an earthy flavor.
• Balsamic: Stir 2 tablespoons of balsamic vinegar into the broth before simmering. The vinegar adds a tangy sweetness that complements the pork.

Storage and make-ahead

Fridge

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of broth to keep moist.

Freezer

Freeze cooked pork chops and potatoes in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a covered skillet over medium-low heat with a splash of broth or water, turning occasionally, until heated through.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pork chops may dry out slightly when reheated, so add a splash of broth or water to the pan when warming.

For best texture, reheat gently in a skillet over medium-low heat, turning occasionally, until heated through.

The pork chops can be seasoned up to a day in advance and kept in the refrigerator. The potatoes and onions can be prepped ahead and stored in a sealed container.

The dish is best cooked fresh, but the sauce can be made ahead and refrigerated for up to 2 days; reheat before adding the chops.

Serving ideas

Serve the pork chops and potatoes directly from the skillet for a rustic, family-style presentation. Spoon extra garlic butter sauce over each portion and garnish with fresh thyme leaves. This dish pairs well with a simple green salad or crusty bread to soak up the sauce.

For a complete meal, add a side of steamed green beans or roasted asparagus. The rich sauce also complements mashed potatoes or rice. Leftover sauce can be drizzled over vegetables or used as a dipping sauce for bread. This is a satisfying dinner that needs little else.

Frequently asked questions

Recipe card

Juicy Skillet Pork Chops with Garlic Potatoes

Prep 10 minCook 25 minTotal 35 minServes 4

Ingredients

• 4 bone-in pork chops, about 1 inch thick
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 6 cloves garlic, thinly sliced
• 6 sprigs fresh thyme
• 1 1/2 lb baby potatoes, quartered
• 1 yellow onion, cut into wedges
• 1 cup chicken broth

Instructions

1. Pat the pork chops dry with paper towels. Season both sides with kosher salt and black pepper. Heat the olive oil in a large cast-iron skillet over medium-high heat until shimmering. Add the pork chops in a single layer and sear without moving until golden brown and crusty, about 3-4 minutes per side. Transfer the chops to a plate and set aside. Let it rest for 3 minutes before slicing.
2. Reduce the heat to medium. Add the butter to the skillet and let it melt, scraping up any browned bits from the bottom. Add the sliced garlic and fresh thyme sprigs. Cook, stirring constantly, until the garlic is fragrant but not browned, about 1 minute.
3. Add the quartered potatoes and onion wedges to the skillet. Toss them in the garlic butter to coat, then spread them in an even layer. Let them cook undisturbed for 4-5 minutes, until they begin to brown on the edges.
4. Pour the chicken broth into the skillet. Scrape the bottom to release any browned bits. Bring to a simmer, then return the pork chops to the skillet, nestling them among the potatoes. Cover and cook over medium-low heat for 8-10 minutes, until the potatoes are tender and the pork chops reach 145°F (63°C) in the thickest part. Let it rest for 3 minutes before slicing.
5. Remove the skillet from the heat. Transfer the pork chops to a clean plate and let them rest for at least 3 minutes. This allows the juices to redistribute throughout the meat.
6. While the pork rests, return the skillet to medium heat. Simmer the sauce with the potatoes and onions for 2-3 minutes, until it reduces slightly and becomes glossy. Spoon the sauce over the potatoes and onions to coat them well.
7. Return the pork chops to the skillet. Spoon the garlic butter sauce over the chops and potatoes. Garnish with fresh thyme leaves from the sprigs used earlier, if desired. Serve hot, spooning extra sauce over each portion. Let it rest for 3 minutes before slicing.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

30 g

Fat

28 g

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