Pan-Seared Pork Chops with Lemon Potato Skillet
Ingredients
- 4pork chops (bone-in, 1 inch thick)
- 1¼ poundswaxy potatoes
- 1lemon
- 3 clovesgarlic
- 2 tablespoonsfresh thyme
- ¾ cupchicken broth
- 3 tablespoonsolive oil
- ·salt
- ·black pepper
Prep
- 01
Cut waxy potatoes into 1-inch cubes (no need to peel).
- 02
Mince 3 cloves garlic.
- 03
Zest the lemon and cut it in half.
Method
- 01
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the pork chops generously with salt and pepper on both sides.
- 02
Once oil is shimmering, add pork chops to the skillet. Sear for 5 minutes on the first side without moving them, then flip and sear for another 4-5 minutes until golden and an instant-read thermometer reads 145°F. Transfer to a plate.
- 03
Add the remaining 1 tablespoon of olive oil to the same skillet. Add potatoes and cook for 8-10 minutes, stirring occasionally, until they begin to soften and turn golden.
- 04
Add minced garlic to the potatoes and cook for 1 minute until fragrant. Pour in the chicken broth and scatter fresh thyme over the top.
- 05
Return pork chops to the skillet, nestling them among the potatoes. Squeeze the lemon juice over everything, then add half the zested lemon zest. Simmer for 3-5 minutes until potatoes are tender and chops are warmed through.
- 06
Taste and adjust seasoning with salt and pepper. Serve hot, garnished with remaining lemon zest.
Spice Tips
For a touch of warmth, add 1/2 teaspoon red pepper flakes when cooking the garlic. A splash of white wine can replace half the broth for deeper flavor. Fresh dill or tarragon would make nice herb substitutes for thyme.
Waxy potatoes like Yukon Gold hold their shape better than russets. You can use boneless chops if preferred, but reduce their sear time to 3-4 minutes per side.