Baked Pork Chops

These Baked Pork Chops are an easy weeknight meal idea when you're looking for simple, delicious food. Sear the chops on the stove and then finish them in the oven on a bed of potatoes, onions, and plenty of fresh sage.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings servings (1 chop with vegetables each)

Calories 501kcal

Author Meggan Hill

Ingredients

4 bone-in pork chops (about 2 1/2 pounds, see note 1)
Salt and freshly ground black pepper
2 tablespoons olive oil
24 ounces baby Yukon Gold potatoes quartered lengthwise (see note 2)
1 red onion quartered, layers separated into chunks
4 cloves garlic peeled
2 tablespoons minced fresh sage (see note 3)

US Customary - Metric

Instructions

Adjust an oven rack to the lower-middle position and preheat oven to 400 degrees. Season pork chops with salt and pepper.
In a Dutch oven or large pot over medium-high heat, heat olive oil until shimmering. Work in batches if necessary, add chops to the pot and sear until a brown crust forms, about 4 to 5 minutes. Flip and cook until the second side is seared, about 4 to 5 minutes longer. Transfer to a plate and reserve fat in pot.
To the pot, add potatoes, red onion, garlic, and sage. Toss until well-coated in the fat, then season with salt and pepper.
Nestle the chops on top of the vegetables (it's okay if there is some overlap). and cover. Roast in the oven until the chops reach 145 degrees when tested near the bone with a meat thermometer, about 20 to 25 minutes.
Remove chops from the pot and tent with foil. Stir the vegetables, then return to the oven until tender and browning in places, about 10 minutes longer. Serve the chops with the vegetables.

Notes

Pork chops: Boneless pork chops will cook more quickly. To substitute boneless chops, start checking for doneness at 15 minutes.
Potatoes: I wanted a potato that could soak up all the flavors from the pork without falling apart. Baby Yukon golds worked perfectly and held their shape even when stirred. To ensure the potatoes are done in time, the pieces need to be small. I suggest quartering them lengthwise, although very small potatoes need only to be cut in half. To substitute regular Yukon gold potatoes, I suggest cutting them into 1 1/2-inch chunks.
Sage: Or substitute another pork-friendly herb such as fresh rosemary or thyme.
Yield: This recipe makes 4 hearty servings with 1 pork chop and 2 cups of vegetables per person.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition