These Garlic Herb Butter Pork Chops with Baby Potatoes are a hearty one-pan dinner featuring juicy, golden-seared pork chops surrounded by tender buttery potatoes and finished with a rich garlic, rosemary, and herb pan sauce. The pork develops a beautifully caramelized crust while the potatoes soak up all those savory skillet juices, making this an impressive but easy family dinner.
Why You’ll Love It
- Juicy pork chops with a deeply golden, flavorful crust
- Tender baby potatoes cooked in rich garlic herb butter
- One-pan preparation means less cleanup
- Perfect for weeknight dinners, Sunday meals, or entertaining
Ingredients Overview
Pork Chops
- 4 thick-cut bone-in pork chops
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ¾ tsp salt
- ½ tsp black pepper
Baby Potatoes
- 1½ lbs baby Yukon Gold potatoes
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
Garlic Herb Butter
- 4 tbsp unsalted butter
- 5 garlic cloves, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
- 1 tsp Dijon mustard
- 1 tbsp fresh lemon juice
- ¼ tsp crushed red pepper flakes, optional
Pan Sauce
- ¾ cup chicken broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tbsp butter
- Salt and black pepper to taste
Garnish
- Fresh parsley
- Fresh rosemary
- Fresh thyme
- Freshly cracked black pepper
Step-by-Step Instructions
1. Prepare the Potatoes
Preheat the oven to 400°F (200°C).
Wash and dry the baby potatoes.
If any are particularly large, cut them in half.
Toss with olive oil, garlic powder, paprika, salt, and black pepper.
2. Par-Cook the Potatoes
Bring a pot of salted water to a boil.
Add the baby potatoes and simmer for 8–10 minutes, until just beginning to soften.
Drain thoroughly.
This gives the potatoes a tender center while still allowing them to become golden in the skillet.
3. Season the Pork Chops
Pat the pork chops completely dry with paper towels.
Season both sides with garlic powder, smoked paprika, salt, and black pepper.
Allow them to rest for about 10 minutes while heating the skillet.
4. Sear the Pork Chops
Heat olive oil in a large cast-iron or oven-safe skillet over medium-high heat.
Add the pork chops and sear without moving for 3–4 minutes.
Flip and sear the second side for another 2–3 minutes until beautifully browned.
Transfer briefly to a plate.
5. Brown the Potatoes
Add the par-cooked potatoes to the same skillet.
Cook for 4–5 minutes, turning occasionally, until golden around the edges.
Add a small amount of additional oil if the skillet becomes too dry.
6. Make the Garlic Herb Butter
Reduce the heat to medium-low.
Add butter, garlic, parsley, rosemary, thyme, Dijon mustard, lemon juice, and red pepper flakes if using.
Stir for about 30 seconds, allowing the garlic and herbs to become fragrant.
Toss the potatoes gently in the herb butter.
7. Add the Pan Sauce
Pour in the chicken broth and Worcestershire sauce.
Stir in Dijon mustard and scrape up the flavorful browned bits from the bottom of the skillet.
Return the pork chops to the pan, nestling them among the potatoes.
Spoon some garlic herb sauce over the meat.
8. Finish in the Oven
Transfer the skillet to the preheated oven.
Bake for approximately 8–12 minutes, depending on the thickness of the chops.
Cook until the pork reaches an internal temperature of 145°F (63°C).
Avoid overcooking so the chops remain juicy.
9. Rest and Serve
Remove the skillet from the oven.
Add the final tablespoon of butter and spoon the glossy garlic herb sauce over the pork chops and potatoes.
Let the pork rest for about 5 minutes.
Finish with fresh parsley, rosemary, thyme, and cracked black pepper.
Cooking Tips
- Thick-cut bone-in pork chops stay especially juicy during cooking.
- Pat the pork completely dry before searing for the best caramelized crust.
- Par-boiling the potatoes ensures tender centers without overcooking the pork.
- Use fresh rosemary and thyme for the strongest herb flavor.
- Cook pork only to 145°F (63°C), then allow it to rest before serving.
Serving Suggestions
Serve these garlic herb butter pork chops with:
- Steamed green beans
- Roasted asparagus
- Creamed spinach
- Fresh garden salad
- Garlic bread
Storage
Store leftover pork chops, potatoes, and sauce in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a covered skillet or 325°F (165°C) oven with a splash of chicken broth to keep the pork moist.
Leftover Ideas
- Slice leftover pork and serve it over rice with the garlic herb sauce.
- Chop the pork and potatoes into a hearty breakfast hash.
- Slice the pork for sandwiches with caramelized onions and cheese.
- Toss leftover potatoes with vegetables for an easy skillet dinner.
FAQs
Can I use boneless pork chops?
Yes. Boneless chops work well, but they generally cook faster, so begin checking their temperature earlier.
Can I use larger potatoes?
Yes. Yukon Gold or red potatoes can be cut into 1-inch pieces.
Can I make this without an oven-safe skillet?
Yes. After searing, transfer everything to a baking dish and finish cooking in the oven.
How do I prevent pork chops from becoming dry?
Use thick chops, avoid overcooking, and remove them from the oven when they reach 145°F (63°C).
Final Thoughts
Garlic Herb Butter Pork Chops with Baby Potatoes combine juicy golden-seared pork, tender potatoes, fresh rosemary, thyme, garlic, and buttery pan juices in one satisfying skillet meal. Rich, aromatic, and simple enough for a weeknight, this one-pan dinner is equally at home on a family table or a special weekend menu.
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