Easy Pork Chops and Potatoes in the Oven
This one-pan pork chop dinner works because the potatoes get a head start in the oven before the meat goes in, so they become tender without forcing the pork to overcook. The mistake to avoid is putting everything in the pan at the same time, which can leave you with firm potatoes and dry chops. What I look for at the end is lightly browned potatoes around the edges, soft onion underneath, and pork that is still moist when cut.
This is my oven version of a simple meat-and-potatoes dinner: thick pork chops roast over seasoned Yukon Gold potatoes, onions and garlic with a little Dijon, broth and butter. It is hearty enough for a cold Canadian evening, but there is nothing particularly seasonal about it, so I make this kind of dinner year-round when I want the main dish and potatoes handled in one pan.
This recipe is based on my original YouTube video, with a few adjustments since publication. I now give the potatoes a more deliberate head start and rely on the internal temperature of the pork instead of cooking the chops for a fixed amount of time.
What Makes This Recipe Different
There are several pork chop recipes on the site, but this one is specifically built around cooking the meat and potatoes together in the oven. If you want a sweeter oven preparation, my BBQ pork chops baked in the oven are a different recipe with a sticky barbecue profile. For a faster stovetop dinner, the garlic butter pork chops focus on searing the meat rather than roasting it over vegetables.
I make this version differently because potatoes and pork simply do not cook at the same speed. The potatoes need time to soften. A one-inch pork chop does not. Starting the potatoes first means I can pull the pork as soon as it reaches the right temperature instead of waiting for the vegetables.
The broth is also kept modest. This should not turn into a stew. There should be enough liquid to keep the bottom of the pan moist and pick up the pork juices, while the exposed tops and edges of the potatoes continue roasting.
Nutritionally, this is a substantial main dish with pork providing the protein and potatoes making it filling. I usually balance the plate with a green vegetable or a crisp salad rather than adding another heavy side.
Ingredients You Need
Pork chops: Use four chops around 1 inch thick. Bone-in chops are a good choice for oven cooking, although boneless chops also work.
Yukon Gold potatoes: Their creamy texture works especially well here because they soften without falling apart. Cut them into fairly even wedges or thick pieces so they finish together.
Onion and garlic: The onion softens under the pork and potatoes while the garlic seasons the pan juices. If you want to improve your prep technique, this guide on mincing garlic without burning it is useful for recipes where garlic cooks alongside other ingredients.
Olive oil: This coats the potatoes so their exposed surfaces can brown.
Dijon mustard: Dijon gives the pork acidity and a mild mustard bite without turning the dish into a heavy sauce.
Paprika, garlic powder and thyme: This simple seasoning mixture works with both the pork and potatoes.
Chicken broth: A small amount creates moisture at the bottom of the baking dish and mixes with the meat juices.
Butter: Added near the end, it rounds out the pan juices and coats the potatoes.
Parsley: Optional, but useful for freshness and colour just before serving.
Step-by-Step Instructions
1. Start the potatoes first
Preheat the oven to 400°F.
Cut 2 pounds of Yukon Gold potatoes into wedges or thick slices of similar size. Add them to a large baking dish with the sliced onion and minced garlic. Pour over the olive oil, then add half of the salt and paprika along with the thyme and some black pepper.
Toss until the potatoes have a light, even coating. Spread them out rather than piling them into the centre.
Bake for 20 minutes. At this point, the potatoes will not be completely cooked. What I look for is a slightly softened exterior and the beginning of some colour on the pieces touching the hot pan.
2. Prepare the pork chops
While the potatoes are in the oven, pat the pork chops dry with paper towel.
Season both sides with the remaining salt, paprika, black pepper and garlic powder. Rub the Dijon mustard over the surface.
Drying the meat matters here. If there is a lot of moisture on the exterior, the pork starts steaming as soon as it hits the hot baking dish.
3. Stir the potatoes
After 20 minutes, remove the baking dish from the oven.
Turn the potatoes so the pieces that were sitting against the pan have a chance to brown on another side. The onions underneath should be softening and smell sweet rather than raw.
If the potatoes look completely dry, that is fine at this stage. The broth is added next.
4. Add the pork chops
Arrange the seasoned pork chops over and between the potatoes.
Try not to completely cover the vegetables. Exposed potatoes brown better than potatoes trapped directly under the meat.
Pour the chicken broth around the potatoes instead of washing it over the chops. Add small pieces of butter around the baking dish.
5. Finish in the oven
Return the pan to the 400°F oven and cook for approximately 18 to 25 minutes.
The exact time depends on the thickness of the chops, which is why I prefer to check temperature. Insert a thermometer into the thickest part of the pork without touching the bone. The chops are ready at 145°F. You can also reference my internal cooking temperature chart when cooking other cuts of meat.
Do not continue baking the pork just because one stubborn potato is still firm. Remove the chops once they are done, cover them loosely, and return the potatoes to the oven for a few minutes if necessary.
6. Rest and serve
Let the chops rest for about 5 minutes.
Meanwhile, test one of the larger potato pieces with the tip of a knife. It should slide through easily. The edges should have some golden colour, while the inside should feel soft and creamy.
Spoon the buttery pan juices over the pork and potatoes and add chopped parsley if using.
Three Details That Matter
The first is potato size. Large wedges take much longer than thin slices, and a mixture of both will cook unevenly. Keep the pieces relatively consistent.
The second is pork thickness. A very thin chop can be finished before the potatoes have had much time to roast. If your chops are much thinner than 1 inch, extend the potato-only cooking period and add the meat later.
The third is the amount of liquid. The potatoes should not be submerged. I want broth and pork juices at the bottom, but roasted surfaces on top.
If you want a completely different technique for the same cut of meat, air fryer pork chops are quicker and do not include the potato pan. A more classic French-style option is my bistro pork chop.
What to Serve With Pork Chops and Potatoes
Because the potatoes are already in the baking dish, I usually keep the rest of the meal simple.
A fresh green salad is enough for most weeknights. Something light like a quick mesclun salad cuts through the butter and pork juices nicely, while a marinated red cabbage salad brings more crunch and acidity.
If you are making pork without potatoes on another night, Parisian potatoes are a good French-style side, while gratin Dauphinois gives you a much richer, creamy potato dish.
Substitutions
Boneless pork chops: They can replace bone-in chops. Since thickness matters more than the bone itself, start checking their temperature early.
Different potatoes: Red potatoes, yellow potatoes or small baby potatoes can work. Cut them into pieces that will cook in roughly the same amount of time. If you specifically want very crisp potatoes rather than potatoes cooked in pork juices, make air fryer roasted potatoes separately instead.
Vegetable broth: Use it instead of chicken broth if that is what you have available.
Fresh thyme: Use it in place of dried thyme, adjusting the amount to taste.
Grainy mustard: This can replace Dijon when you want more texture.
Olive oil instead of butter: If you do not want to use butter, add a little more olive oil near the end.
For a pork dish where Dijon is much more prominent, the pork tenderloin with creamy Dijon sauce is intentionally sauce-focused, unlike this lighter pan-juice version. You can also make creamy Dijon sauce separately and serve a little alongside the chops.
FAQ
Why are my potatoes still hard when the pork is done?
Usually the potatoes were cut too large, or they did not get enough of a head start. Remove the cooked pork and leave the potatoes in the oven until a knife goes through the largest pieces easily.
How do I keep pork chops from drying out in the oven?
Use chops with some thickness and stop cooking them when the centre reaches 145°F. Do not keep them in the oven just to match an estimated cooking time.
Can I use thin pork chops?
Yes, but I would cook the potatoes longer before adding them. Thin pork chops can cook very quickly, so begin checking them after about 10 minutes.
Should I cover the baking dish?
No. I leave the dish uncovered because I want the potatoes to roast on their exposed surfaces. Covering the pan traps more steam.
Can I make this without Dijon mustard?
Yes. The Dijon adds flavour but is not structurally necessary. You can season the chops with the paprika, garlic, thyme, salt and pepper alone.
Can I prepare it ahead?
The potatoes can be cut and the pork seasoned ahead of time, but I prefer baking the dish immediately before serving. Cooked pork is at its best before it has been chilled and reheated.
How should I store leftovers?
Refrigerate the cooked pork and potatoes in a covered container. Reheat gently so the chops do not cook far beyond their original temperature.
Can I use pork tenderloin instead?
Not as a direct substitution because it is a different shape and cooks differently. For tenderloin, use the method in my oven-roasted pork tenderloin or the slower Dutch oven pork tenderloin instead.
Suggested Posts
If you want to stay in the pork chop cluster, try the garlic butter pork chops for a stovetop version or the BBQ pork chops baked in the oven for a sweeter oven-cooked variation.
For another roast, make the oven-roasted pork tenderloin or try pork tenderloin with creamy Dijon sauce.
For potato sides, try Parisian-style potatoes or a traditional gratin Dauphinois.
For a lighter side, add a fresh mesclun salad or a marinated red cabbage salad.
Easy Pork Chops and Potatoes in the Oven
Ingredients
- 4 pork chops about 1 inch thick
- 2 lb Yukon Gold potatoes cut into wedges or thick slices
- 1 large onion sliced
- 3 garlic cloves minced
- 3 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp salt divided
- 1/2 tsp black pepper
- 1/2 cup chicken broth
- 2 tbsp butter
- 1 tbsp chopped parsley optional
Instructions
- Preheat the oven to 400°F.
- Toss the potatoes, onion and garlic with olive oil, half the salt, half the paprika, thyme and black pepper.
- Spread the potatoes in a baking dish and bake for 20 minutes.
- Pat the pork chops dry and season with the remaining salt, paprika, garlic powder, pepper and Dijon mustard.
- Remove the potatoes from the oven and turn them.
- Arrange the pork chops over the potatoes.
- Pour the chicken broth around the potatoes and add the butter.
- Bake for 18 to 25 minutes, until the pork reaches 145°F and the potatoes are tender.
- Remove the pork and cook the potatoes a little longer if necessary.
- Rest the pork for 5 minutes, spoon over the pan juices and garnish with parsley.
