Pan-Seared Pork Chops with Lemon Herb Potatoes
Ingredients
- 4 piecespork chops (1 inch thick)
- 1 poundpotato (baby or new)
- 1lemon
- 2 sprigsfresh rosemary
- 3 sprigsfresh thyme
- 3 clovesgarlic
- 3 tablespoonolive oil
- ·salt
- ·black pepper
Prep
- 01
Halve baby potatoes (or quarter larger new potatoes).
- 02
Mince 3 garlic cloves.
- 03
Pat pork chops dry with paper towels.
Method
- 01
Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat.
- 02
Season pork chops generously with salt and pepper. Once oil shimmers, add chops and cook 6-7 minutes per side until golden brown and internal temperature reaches 145°F. Transfer to a plate.
- 03
Add remaining 1 1/2 tablespoons olive oil to the same skillet. Add potatoes, garlic, rosemary, and thyme. Stir to coat.
- 04
Cover and cook 12-15 minutes over medium heat, stirring occasionally, until potatoes are tender and lightly golden.
- 05
Squeeze lemon juice over potatoes. Taste and adjust salt and pepper. Return pork chops to skillet to warm through, about 1 minute.
- 06
Serve pork chops with potatoes, herbs, and pan juices spooned over top.
Spice Tips
For subtle heat, grind a few cracks of black pepper over the finished dish. A pinch of red pepper flakes added to the pan with potatoes brings warmth without overwhelming the fresh herbs.