One-Pot Rosemary Pork Chops & Potatoes

By davidv

Not your mama’s meat and potatoes. You’ll love the flavor profile of this updated dish, thanks to the garlic rosemary rub.

Ingredients

• 4 boneless pork loin chops, cut 1" thick
• 12 small red bliss potatoes, washed and quartered into wedges
• 4 Tbsp vegetable oil, divided
• 2 Tbsp fresh rosemary, chopped
• 1 tsp dried oregano
• 1 tsp dried basil
• 1-1/2 tsp kosher salt, divided
• 3/4 tsp ground black pepper, divided
• Zest of half an orange
• 1 Tbsp garlic, chopped

Details

Adapted from qvc.com

Preparation

Step 1

Preheat the oven to 375°F.

To prepare the rub, combine 1 Tbsp oil, rosemary, oregano, basil, 1 tsp salt, 1/2 tsp black pepper, and zest in a small bowl; mix well. Set aside.

To prepare the potatoes, combine the potatoes, 1 Tbsp oil, garlic, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp of the rosemary rub in a large bowl. Toss until well coated; set aside.

To prepare the pork chops, evenly coat each chop with the remaining rosemary rub. Heat 2 Tbsp oil in a 12" skillet on medium-high heat. When the oil begins to ripple, add the pork chops and sear until golden brown, about 2-3 minutes on each side. Remove the chops to a plate.

Add the potatoes to the skillet and reduce the heat to medium. Sauté the potatoes, tossing frequently, until they begin to brown about 5-8 minutes.

Place the pork chops on top of the potatoes and bake until the chops reach an internal temperature of 145°F, about 25-30 minutes. Remove the pork chops to a plate, cover with foil, and allow them to rest for 5 minutes.

While the pork chops are resting, continue to bake the potatoes in the oven. Serve with the potatoes and pan juices.

Tip: To sear meat properly, don’t add it to the skillet until the oil is heated and begins to ripple. That way, the oil is hot enough to break down the proteins and caramelize the sugars, giving you that tasty brown crust.