Garlic Herb Pork Chops with Baby Potatoes
This is one of those dinners that feels like you really did something—even though it comes together pretty quickly. Garlic herb pork chops with baby potatoes is cozy, skillet-to-table comfort: golden, caramelized chops simmering in a buttery garlic sauce, with tender little potatoes soaking up every drop.
It’s perfect for those evenings when you want a warm, satisfying meal that smells like a restaurant but feels like home. The kind of dish where the pan is still gently sizzling, the sauce is glossy, and everyone keeps “just checking” the skillet for another potato half. It’s rich without being heavy, and the herbs make everything taste fresh and cozy at the same time.
Ingredients
4 bone-in pork chops (about 1 inch thick)
1 ½ pounds baby potatoes, halved
2 tablespoons olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
1 cup low-sodium chicken broth
1 tablespoon Dijon mustard
1 teaspoon fresh thyme leaves (plus extra sprigs for garnish)
1 teaspoon fresh rosemary, finely chopped (optional)
½ teaspoon paprika
Salt and freshly ground black pepper, to taste
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
1. Cook the potatoes first.
Bring a pot of salted water to a boil. Add the baby potatoes and cook for 12–15 minutes, until fork-tender. Drain them and set aside. (They’ll finish in the skillet later and soak up that sauce.)
2. Season the pork chops.
Pat the pork chops dry with paper towels. Season both sides generously with salt, pepper, and paprika. Dry chops = better browning, so don’t skip that quick pat-down.
3. Sear until golden.
Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the pork chops and sear for about 4–5 minutes per side. You want that deep golden color and a little caramelization around the edges.
Once they look gorgeous, transfer them to a plate and let them rest while you build the sauce.
4. Wake up the garlic.
Reduce the heat to medium. Add the butter to the same skillet. When it melts, stir in the garlic and cook for about 30 seconds—just until it turns fragrant. (You’ll smell it immediately.)
5. Make the sauce.
Pour in the chicken broth and stir in the Dijon mustard, scraping up the browned bits from the bottom of the pan. That’s where all the flavor is hiding.
Add the thyme and rosemary. Let the sauce simmer for 3–4 minutes until it reduces slightly.
6. Bring it all together.
Return the pork chops to the skillet. Add the cooked baby potatoes around them. Spoon the sauce over everything so the chops and potatoes get coated.
7. Simmer until juicy and done.
Cover and cook for 8–10 minutes, or until the pork reaches 145°F (63°C). The sauce will thicken a little and turn silky, clinging to the meat and potatoes in the best way.
8. Garnish and serve.
Sprinkle with chopped parsley and a few extra thyme sprigs if you’d like. Serve hot, and make sure every plate gets plenty of that garlic herb sauce.
Presentation
This dish looks beautiful served straight from the skillet—rustic and inviting. Arrange the pork chops in the center, tuck the potatoes around them, then spoon the sauce over the top so it glistens.
For an extra pop, add a small shower of fresh parsley right before serving. A few thyme sprigs make it feel a little fancy with almost no effort.
Pair it with a simple green salad or steamed green beans to balance the richness, and don’t forget some crusty bread if you want to swipe up every last bit of sauce.
Nutritional Information:
⏰ Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
🔥 Kcal: Approximately 480 kcal per serving | 🍽️ Servings: 4 servings
Conclusion
Garlic herb pork chops with baby potatoes is one of those recipes that makes dinner feel comforting, complete, and a little special—without turning your kitchen into a disaster zone. The chops stay juicy, the potatoes turn buttery and flavorful, and that sauce? It’s the reason people linger at the table.
If you’ve got a skillet and a craving for something cozy, try this soon. It’s the kind of meal you’ll want to make again the second you taste it.