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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||38%|
|Saturated Fat 8g||41%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 4g||15%|
|Total Sugars 4g|
|Vitamin C 19mg||94%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a fabulous sheet pan pork chop dinner. The meal is easy on the budget and takes just minutes to fix. With potato wedges added to the pan, it’s a complete meal. Just add a steamed side vegetable or salad, or add some carrots to the pan, and roast them along with the potatoes.
The recipe calls for thick boneless pork chops, but feel free to use bone-in chops or meaty country-style pork ribs.
4 medium potatoes
1 large onion
2 cloves garlic
Kosher salt, to taste
Freshly ground black pepper, to taste
3 tablespoons extra-virgin olive oil, divided
4 boneless pork chops, about 3/4 to 1-inch thick
2/3 cup chicken stock, preferably unsalted
Gather the ingredients.
Grease a large rimmed baking sheet or pan, or spray it with nonstick cooking spray. Preheat the oven to 400 F.
Peel the potatoes—or leave them unpeeled—and cut them into wedges or strips. Put the potatoes in a bowl.
Peel the onion and cut it half. Slice the onion into strips and add it to the potatoes.
Peel and mince the garlic, and add it to the potatoes and onions.
Toss the potato mixture with 2 tablespoons of olive oil, and transfer to the baking pan. Bake the vegetables for 10 minutes.
Meanwhile, heat the remaining tablespoon of oil in a heavy skillet over medium-high heat.
Season the chops lightly with salt and pepper.
When the oil is hot and shimmering, add the pork chops to the pan. Fry for about 4 to 5 minutes, turning to brown both sides. Add the pork chops to the baking pan with the potatoes and return the pan to the oven.
Continue to roast the potatoes with the pork chops for about 20 to 30 minutes, or until the chops reach 145 F on an instant-read thermometer and the vegetables are tender.
Just before the pork chops are ready, deglaze the skillet with the chicken broth, scraping bits off the bottom. Bring to a boil, and continue to cook until reduced by about half; drizzle over the pork chops just before serving.
- If your Creole seasoning is salt free, sprinkle the chops and potatoes with some salt along with the seasoning.
Video about Baked Pork Chops With Potatoes, Carrots And Onions
OVEN baked PORK CHOPS with Potatoes – 2.0 Version
One of my favourite standby pork chop recipes! These Baked Pork Chops are a terrific way to cook pork chops in the oven. Slathered in a country-style sauce then baked until caramelized on the outside and juicy inside.
So fast and easy to prepare, you can make this tonight!
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1 tsp Worcestershire Sauce
2 tbsp ketchup
1 tbsp soy sauce
2 tbsp brown sugar
1 tbsp olive oil (or vegetable or canola oil)
1 clove garlic, minced
2 tsp apple cider vinegar
4 pork chops / cutlets , around 200-250g/7-8oz each including bone
800g/ 1.6 lb baby potatoes , larger ones cut in half
1 tbsp olive oil
Salt & pepper
Preheat oven to 220C / 430F (standard oven) or 200C / 390F (fan forced / convection).
Toss potatoes in oil, sprinkle with salt and pepper. Scatter on baking tray.
Place in oven for 15 minutes (giving them a head start).
Meanwhile, mix the Rub ingredients together in a small bowl.
Slather the pork on both sides with the Rub, reserving some Rub for basting. (See notes for marinating)
Take the tray out of the oven. Toss potatoes then push them to the edge.
Place pork on tray. Bake for 15 minutes.
Remove tray from oven, flick to broiler/grill on high (shelf about 20cm/8″ from heat source).
Flip pork, spoon over reserved rub and dab on sides. (Note 4). Broil 7 – 10 minutes until pretty well caramelised.
Remove from oven. Use a brush to get the golden juices off the tray and dab it onto the pork – this is key for flavour and colour! Pop it back under the broiler for a couple of minutes to finish off.
Serve, scraping the juices on the tray onto the pork, then garnish with parsley if desired.
Number Of Servings: 4
Preparation Time: Prep: 10 mins Cook: 30 mins Total: 40 mins
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