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

Tips for success

To achieve the crispiest potatoes, soak the cut wedges in cold water for 15 minutes to remove excess starch, then pat them completely dry before adding them to the hot skillet. This extra step prevents the potatoes from sticking together and helps them develop a much better crust. If you are short on time, simply wiping them thoroughly with paper towels will still yield good results.

If you prefer a more intense garlic flavor, add the minced garlic during the last two minutes of cooking. This prevents the garlic from burning or turning bitter while still allowing it to infuse the pan sauce with its aromatic qualities.

You can also finish the dish with a squeeze of fresh lemon juice just before serving, which adds a bright acidity that contrasts perfectly with the rich, savory pork and potatoes.

Variations

• Spicy Garlic Potatoes: Add a half teaspoon of red pepper flakes when adding the garlic to give the potatoes a subtle, pleasant heat that complements the savory pork.
• Balsamic Glazed Pork: Deglaze the skillet with two tablespoons of balsamic vinegar after removing the pork, scraping up the browned bits to create a tangy, syrupy pan sauce.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freezing is not recommended as it changes the texture of the potatoes and the juiciness of the pork.

Reheat

Reheat gently in a skillet over medium-low heat with a splash of water or broth to keep the meat moist until warmed through.

Allow the leftovers to cool to room temperature for no more than two hours before transferring them to an airtight container. Stored properly, the pork chops and potatoes will remain safe and flavorful in the refrigerator for up to three days.

When storing, keep the pork and potatoes in the same container to allow the flavors to continue melding, which often makes the leftovers taste even better the next day.

You can prepare the potato wedges and chop the herbs several hours in advance, keeping them in the refrigerator until you are ready to cook. The pork chops can also be seasoned ahead of time, but keep them chilled until just before you sear them.

While this dish is best served fresh from the skillet to maintain the texture of the crust, you can partially roast the potatoes earlier in the day to save time.

Serving ideas

Serve the pork chops and potatoes directly from the cast-iron skillet for a rustic, family-style presentation that keeps the food warm. Spoon the remaining pan sauce, which contains all the concentrated drippings, garlic, and herbs, over the meat and potatoes just before bringing them to the table. This adds a beautiful sheen and ensures that every portion is packed with flavor.

Pair this hearty dish with a simple side, such as a crisp green salad with a light vinaigrette or steamed seasonal vegetables like green beans or asparagus.

The freshness of these sides provides a welcome contrast to the savory, roasted flavors of the main dish, creating a balanced and satisfying meal that is perfect for any occasion. Ensure the table is set and ready so you can enjoy the dish while it is still piping hot.

Frequently asked questions

Recipe card

Juicy Skillet Pork Chops with Garlic Potatoes

Prep 15 minCook 30 minRest 5 minTotal 50 minServes 4

Ingredients

• 4 bone-in pork chops
• 1 1/2 lb potatoes, cut into wedges
• 4 cloves garlic, minced
• 2 tbsp fresh herbs, chopped

Instructions

1. Place the bone-in pork chops into a hot cast-iron skillet. Sear the meat until a deep golden-brown crust forms on the bottom, then flip to sear the other side thoroughly.
2. Remove the pork chops from the skillet and set aside on a plate. Add the potato wedges to the same skillet, tossing them in the rendered pork fat. Cook the potatoes, stirring occasionally, until they start to soften and turn golden brown around the edges.
3. Return the pork chops to the skillet, nestling them among the potatoes. Add the minced garlic and fresh herbs. Continue cooking until the pork reaches an internal temperature of 145°F (63°C). Remove from heat, let the meat rest for at least 3 minutes, then serve immediately with the pan sauce spooned over the top.

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

22 g

Fat

20 g

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