One Pot Rosemary Potatoes & Porkchops

SO DELICIOUS, FAMILY FAVORITE!!!!! :)

One Pot Rosemary Potatoes & Porkchops
One Pot Rosemary Potatoes & Porkchops

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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