Easy Homemade Pork Chop with Baked Potatoes — A Traditional, Healthy Weeknight Dinner

Introduction (Storytelling + Emotion)

There’s something comforting about a warm plate of Pork Chop with Baked Potatoes that takes me straight back to family dinners and the kind of evenings where everyone lingered at the table. This easy, traditional, and homemade pork chop dinner is the kind of meal you make when you want something hearty without a fuss — perfect for weeknight dinners, cozy Sunday family meals, or even a holiday when you want a simple main that still feels special.

This recipe pairs juicy, well-seasoned pork chops with tender, crispy-on-the-outside baked potatoes and caramelized onions. It’s approachable, crowd-pleasing, and built for sharing.

🧂 Ingredients:

• 4 bone-in pork chops (about 1-inch thick, ~1–1.25 lb total) — or boneless if preferred
• 4 medium russet potatoes (or Yukon gold for a creamier texture), scrubbed and cut into wedges or 1-inch cubes
• 1 large onion, thinly sliced (yellow or sweet)
• 3 tablespoons olive oil or avocado oil, divided
• 2 tablespoons butter (optional, for extra flavor)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder or 2 garlic cloves, minced
• 1 teaspoon smoked paprika (or regular paprika)
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• 1/2 cup low-sodium chicken broth (or vegetable broth)
• 1 tablespoon Dijon mustard (optional, for a tangy pan sauce)
• 1 tablespoon flour (all-purpose or gluten-free alternative) — optional, for thickening sauce
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving (optional)

Optional tools (affiliate-friendly suggestions): a heavy skillet (cast iron is ideal), a rimmed baking sheet, and an instant-read meat thermometer.

👩‍🍳 Directions:

1. Preheat oven to 400°F (200°C).
2. Pat pork chops dry and season both sides with 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder, and smoked paprika. Let sit 10 minutes while you prep veggies.
3. Toss potato wedges with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and half the thyme. Spread on a rimmed baking sheet in a single layer. Roast in the oven for 30–35 minutes, flipping once halfway, until golden and fork-tender.
4. Meanwhile, heat 1 tablespoon oil and 1 tablespoon butter (if using) in a large skillet over medium-high heat. Add onions with a pinch of salt and cook, stirring occasionally, until soft and caramelized — about 8–10 minutes. Remove onions to a plate.
5. In the same skillet, add a touch more oil if needed and sear the pork chops 3–4 minutes per side until golden-brown. (Tip: don’t move them too much so they form a nice crust.)
6. Reduce heat to medium. Push chops to the side and sprinkle flour into the skillet (if using), stirring for 30 seconds to cook the raw flour taste. Slowly pour in chicken broth while scraping up browned bits. Stir in Dijon mustard and remaining thyme.
7. Return caramelized onions to the skillet, nestle pork chops into the sauce, and simmer gently for 6–8 minutes, or until internal temperature reaches 145°F (63°C). If chops are thicker, cover and simmer an extra 2–4 minutes.
8. Remove chops from heat and let rest 5 minutes (internal temp will rise a few degrees). Taste sauce and adjust salt/pepper.
9. Serve pork chops with a generous spoonful of onions and pan sauce over the roasted baked potatoes. Garnish with chopped parsley and a squeeze of lemon if desired.

Total time: ~50–60 minutes. Active prep: ~15–20 minutes. Oven/Cooking: ~30–40 minutes.

💡 Tips & Variations:

• For extra-crispy potatoes: parboil potato cubes 5 minutes, drain, shake in pot to roughen edges, then roast at 425°F (218°C) for 25–30 minutes.
• Use bone-in chops for more flavor; boneless are faster to cook. Adjust cooking time so you don’t overcook.
• Low-carb swap: replace potatoes with roasted cauliflower florets or garlic cauliflower mash. Roast cauliflower at 425°F for 20–25 minutes.
• Gluten-free: skip the flour thickener or use a GF 1:1 flour or cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water).
• Vegetarian/Vegan option: swap pork chops for thick portobello caps, large cauliflower steaks, or seitan cutlets; use vegetable broth and vegan butter. Roast or sear until tender.
• Healthier tweaks: trim visible fat from pork chops, use olive oil spray, or pan-sear with broth instead of butter.
• Make-ahead: caramelize onions and par-roast potatoes up to 2 days ahead; reheat and finish chops just before serving.
• Leftovers: store in an airtight container in the fridge for 3–4 days. Reheat gently in a 350°F (175°C) oven for 10–12 minutes or on the stovetop covered until heated through. Freeze cooked pork chops and potatoes for up to 2 months; thaw overnight in the fridge before reheating.
• Serving ideas: pair with a crisp green salad, steamed green beans, roasted Brussels sprouts, or applesauce for a traditional touch.

🩺 Health & Lifestyle Tie-in
Pork chops are a great source of high-quality protein and B vitamins, while potatoes—when eaten with the skin—offer fiber, vitamin C, and potassium. Choosing lean cuts, trimming excess fat, and roasting instead of deep-frying keeps this meal heart-friendly and family-friendly. Eating balanced, homemade meals like this often saves money and supports long-term health — small choices in the kitchen today can help reduce health-related costs later.

❤️ Conclusion
This Pork Chop with Baked Potatoes recipe is my go-to for weeknights when I want something simple, nourishing, and satisfying. If you make it, tell me how it turned out in the comments or tag me on social media — I love seeing your versions and twists. Happy cooking, and may your kitchen be warm and your table full.

If you liked this recipe, consider bookmarking the post or saving the ingredients list for your next grocery run — and if you’re curious about the tools I use (cast-iron skillet, baking sheet, instant-read thermometer), I’ve linked my favorites in the equipment section below (affiliate links help support the blog at no extra cost to you).

Pork Chop with Baked Potatoes

A comforting and traditional weeknight dinner featuring juicy pork chops served with crispy baked potatoes and caramelized onions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 pieces bone-in pork chops (about 1-inch thick, ~1–1.25 lb total) or boneless if preferred
• 4 medium russet potatoes or Yukon gold for a creamier texture
• 1 large onion thinly sliced (yellow or sweet)
• 3 tablespoons olive oil or avocado oil divided
• 2 tablespoons butter optional, for extra flavor
• 1 teaspoon kosher salt plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder or 2 garlic cloves, minced
• 1 teaspoon smoked paprika (or regular paprika)
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• 1/2 cup low-sodium chicken broth (or vegetable broth)
• 1 tablespoon Dijon mustard optional, for a tangy pan sauce
• 1 tablespoon flour all-purpose or gluten-free alternative, optional for thickening sauce
• to taste Fresh parsley, chopped for garnish
• to taste Lemon wedges for serving (optional)

Method

 

Preparation

1. Preheat oven to 400°F (200°C).
2. Pat pork chops dry and season both sides with 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder, and smoked paprika. Let sit 10 minutes while you prep veggies.
3. Toss potato wedges with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and half the thyme. Spread on a rimmed baking sheet in a single layer.

Cooking

1. Roast potatoes in the oven for 30–35 minutes, flipping once halfway, until golden and fork-tender.
2. Meanwhile, heat 1 tablespoon oil and 1 tablespoon butter (if using) in a large skillet over medium-high heat. Add onions with a pinch of salt and cook, stirring occasionally, until soft and caramelized — about 8–10 minutes. Remove onions to a plate.
3. In the same skillet, add a touch more oil if needed and sear the pork chops 3–4 minutes per side until golden-brown.
4. Reduce heat to medium. Push chops to the side and sprinkle flour into the skillet (if using), stirring for 30 seconds. Slowly pour in chicken broth while scraping up browned bits. Stir in Dijon mustard and remaining thyme.
5. Return caramelized onions to the skillet, nestle pork chops into the sauce, and simmer gently for 6–8 minutes, or until internal temperature reaches 145°F (63°C). If chops are thicker, cover and simmer an extra 2–4 minutes.
6. Remove chops from heat and let rest 5 minutes. Taste sauce and adjust salt/pepper.
7. Serve pork chops with a generous spoonful of onions and pan sauce over the roasted baked potatoes. Garnish with chopped parsley and a squeeze of lemon if desired.

Notes

For extra-crispy potatoes: parboil potato cubes 5 minutes, drain, shake in pot to roughen edges, then roast at 425°F (218°C) for 25–30 minutes. Use bone-in chops for more flavor; boneless are faster to cook. Adjust cooking time to avoid overcooking.