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

Tips for success

To achieve the ultimate golden sear on your pork chops, ensure they are brought to room temperature for about 20 to 30 minutes before you start cooking.

Cold meat placed directly from the refrigerator into a hot pan will drop the temperature of your skillet rapidly, leading to uneven cooking and a weaker crust. Additionally, make sure your skillet is hot enough; a faint wispy smoke from the pan is a reliable indicator that it is ready.

When basting the pork chops, do not rush the process. Spooning the melted garlic butter over the meat repeatedly not only adds incredible flavor but also cooks the chops more gently and evenly from the top.

If you find the butter is browning too quickly or smelling burnt, immediately lower the heat. You want a gentle foam that gently toasts the garlic and releases the essential oils of the fresh thyme.

Variations

• Creamy Garlic Herb Chops: Stir a splash of heavy cream into the skillet broth during the last few minutes of simmering the potatoes for a rich, velvety sauce.
• Spicy Cajun Pork Chops: Season the pork chops with a bold Cajun spice blend before searing for a spicy, smoky kick.

Storage and make-ahead

Fridge

Store leftovers 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, though potatoes may change texture.

Reheat

Reheat gently in a covered skillet over medium-low heat with a splash of broth to keep the pork juicy.

Allow any leftover pork chops and garlic potatoes to cool completely at room temperature for no more than two hours before storing them to ensure food safety.

Place the leftovers in an airtight container, ensuring you pour any remaining pan sauce directly over the chops to keep them incredibly moist. Store the sealed container in the refrigerator. For the best quality, taste, and safety, consume the refrigerated leftovers within three to four days.

While this comforting dish is best enjoyed fresh from the skillet, you can easily prep several components ahead of time to save precious minutes on busy weeknights. Wash, quarter, and submerge the potatoes in a bowl of cold water in the refrigerator to prevent them from browning.

You can also chop the yellow onions and mince the garlic cloves a day in advance, storing them in separate airtight containers in the fridge until you are ready to cook.

Serving ideas

Serve these skillet pork chops piping hot, directly from the pan, with a generous spoonful of the rich garlic butter sauce drizzled over the meat and potatoes. Garnish with a few extra sprigs of fresh thyme or a sprinkle of finely chopped parsley for a bright pop of color and freshness. The rustic presentation of the cast-iron skillet makes a beautiful, appetizing centerpiece for a cozy family dinner.

To round out this hearty meal, pair the dish with a light, crisp green salad tossed in a simple lemon vinaigrette to balance the richness of the butter sauce. Steamed green beans, roasted asparagus, or a simple side of glazed carrots also make excellent vegetable accompaniments that complement the savory flavors of the pork and garlic potatoes beautifully, creating a complete and satisfying dinner.

Frequently asked questions

Recipe card

Skillet Pork Chops with Garlic Potatoes

Prep 15 minCook 30 minRest 3 minTotal 48 minServes 4

Ingredients

• 4 bone-in pork chops, about 1 inch thick
• 1 1/2 lb potatoes, washed and quartered
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 4 tbsp butter
• 4 sprigs fresh thyme
• 1 cup broth

Instructions

1. Place the pork chops in a heavy cast-iron skillet over medium-high heat. Sear them without moving for 4 to 5 minutes per side, until a deep golden-brown crust forms. Transfer the seared chops to a plate and set them aside.
2. Reduce the skillet heat to medium. Add the chopped yellow onions to the pan, using the moisture from the onions to scrape up the browned bits from the bottom of the skillet. Sauté the onions for 3 to 4 minutes until they begin to soften and turn translucent.
3. Add the quartered potatoes and the broth to the skillet. Bring the liquid to a simmer, then cover the skillet with a lid. Let the potatoes simmer for 12 to 15 minutes, or until they are fork-tender and the broth has reduced by half.
4. Uncover the skillet and push the potatoes to the side. Return the pork chops and any accumulated juices to the pan. Add the butter, minced garlic, and fresh thyme sprigs to the empty spaces in the skillet, letting the butter melt and foam.
5. Tilt the skillet slightly and use a large spoon to continuously baste the hot garlic butter over the pork chops. Cook for another 2 to 3 minutes until the chops reach an internal temperature of 145°F (63°C). Remove from heat and let the meat rest for 3 minutes before serving.

Contains: milk

Estimated nutrition per serving

Calories

580

Protein

38 g

Carbohydrates

28 g

Fat

35 g

Fiber

3.5 g

Sugar

2.5 g

Sodium

620 mg

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