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Sometimes the best dinners come from simple ingredients and a trusty cast iron skillet. Tender pork chops, buttery baby red potatoes, shallots, garlic, and classic herbs roast together to create a hearty meal with very little cleanup. Whether you’re looking for an easy weeknight dinner or a cozy Sunday supper, this one-skillet recipe delivers rustic comfort in every bite.

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https://youtube.com/shorts/7uagVGhLjQ8

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Tools from the Kitchen:

• 12-inch cast iron skillet

• Sharp knife

• Cutting board

• Measuring spoons

• Tongs

• Aluminum foil

• Instant-read thermometer (recommended)

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Ingredients:

• 1 lb boneless center-cut pork loin chops

• 24 oz baby red potatoes, halved or quartered

• 1 shallot, thinly sliced

• 2 garlic cloves, minced

• 1 Tbsp olive oil

• 1 tsp dried thyme

• 1 tsp dried rosemary, crushed

• 1 tsp dried parsley

• ½ tsp paprika

• ¾ tsp kosher salt

• ½ tsp black pepper

• ¼ cup chicken broth

• 1 Tbsp butter, cut into small pieces

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Prepare:

1. Preheat oven to 350°F.

2. Pat pork chops dry and season with salt, pepper, paprika, half the thyme, and half the rosemary.

3. Heat olive oil in a cast iron skillet and sear pork chops until golden. Remove to a plate.

4. Cook shallots until softened, then stir in garlic.

5. Add potatoes and remaining herbs and seasonings. Toss to coat.

6. Pour in chicken broth.

7. Nestle pork chops over the potatoes.

8. Dot with butter.

9. Cover tightly with foil and bake for 30 minutes.

10. Remove foil, increase oven temperature to 400°F, and continue baking until potatoes are tender and pork reaches 145°F.

11. Rest for 5 minutes before serving.

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Notes from the Kitchen:

• I tested this recipe using thin boneless center-cut pork chops and quartered baby red potatoes. The potatoes cooked beautifully, but the thin chops cooked much faster than thicker cuts. If you’re shopping specifically for this recipe, I recommend pork chops that are at least ¾ inch thick for the juiciest results.

  Thin boneless pork chops (¼–½ inch thick):

  • Sear 60–90 seconds per side.

  • Bake covered for 15–20 minutes.

  • Remove the pork when it reaches 140–142°F, tent with foil, and continue roasting the potatoes. Return the pork during the final few minutes. Carryover cooking will bring it to 145°F while helping keep it juicy.

  Thick-cut pork chops (¾–1 inch thick):

  • Sear 2–3 minutes per side.

  • Bake covered for 30 minutes, then uncover and continue roasting until the pork reaches 145°F and the potatoes are golden.

  Potato Tips For:

  • Baby red potatoes or fingerlings:

    Halve or quarter larger potatoes into evenly sized pieces. They roast beautifully and develop lightly crisp edges.

  • Large russet or red potatoes:

    Slice into ¼-inch rounds and layer over the pork and vegetables. Depending on thickness, they may need an additional 5–10 minutes of uncovered baking.

  • Yukon Gold potatoes:

    Cut into 1-inch chunks and follow the same cooking time as baby potatoes.

• One of my favorite things about cast iron cooking is how every layer builds flavor. Searing the pork first leaves behind flavorful browned bits that season the potatoes and create a simple pan sauce while everything roasts together.

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