One-Pot Rosemary Pork Chops and Potatoes

By marinels

In the Kitchen with David
11 pp per serving

Ad

Ingredients

• 6 boneless pork loin chops, cut 1 inch thick
• 6 medium red bliss potatoes, quartered into wedges
• 5 tbsps. vegetable oil, divided
• 3 tbsps fresh rosemary, chopped
• 2 tsp. dried oregano
• 2 tsp. dried basil
• 2 tsp. kosher salt, divided
• 1 tsp. ground black pepper, divided
• zest of half an orange
• garlic to taste

Preparation

Step 1

Preheat oven to 375 degrees

To prepare the rub: combine 1 tbsp. oil, rosemary, oregano, basil, 1 tsp. salt, 1/2 tsp. black pepper and zest in a small bowl; mix well. Set aside.

To prepare the potatoes: combine the potatoes, 1 tbsp. oil, garlic, 1/2 tsp. salt, 1/4 tsp. black pepper, and 1 tsp of the rosemary rub in a large bowl. Toss until well coated; set aside.

To prepare the pork chops, evenly coat each chop with the remaining rosemary rub. Heat 2 tbsps. oil in a 12 inch skillet on medium-high heat. When the oil begins to ripple, add the pork chops and sear until golden brown, about 2-3 mins. on each side. Remove the chops to a plate.

Add the potatoes to the skillet and reduce the heat to medium. Saute the potatoes, tossing frequently, until they begin to brown about 5-8 mins.

Place the pork chops on top of the potatoes and bake until the chops reach an internal temp. of 145 degrees, about 25-30 mins. Remove the pork chops to a plate, cover with foil, and allow them to rest for 5 mins.

While the pork chops are resting, continue to bake the potatoes in the oven. Serve with the potatoes and pan juices.