Roaster Pan Pork Chop Dinner with Potatoes
This one-pot pork chop dinner with potatoes, and vegetables has maximum comfort food flavor and minimum clean-up.
Home-cooked meals that are easy to make are the best.
For example, like in this recipe where all of the ingredients go into one pot and cook together.
Then all that’s left to do is dish up dinner.
ABOUT THIS RECIPE
This one-pot meal is made with pork chops, red potatoes, carrots and green beans.
And it’s seasoned with garlic, onion and rosemary.
The seasonings not only give the pork chops delicious flavor but also the vegetables and potatoes.
Cooking and Resting Time:
In this recipe, the cooking time in the oven is 1 hour and the resting time (with the lid still on the pan) is 25 minutes.
I’ve found that both the vegetables and potatoes are tender with this amount of cooking time.
And so that the pork chops are also tender, it’s very important that they’re thick-cut.
Based on the cooking time for this recipe, if the pork chops are too thin, they could overcook and be dried out and tough.
At the bottom on this post is a link to “pork.org” that provides guidance on the cooking temperature of pork.
For the Pork Chops
For best results, the pork chops in this recipe should:
- be a thick cut (about 1-1/4 inches thick but not less than 1-inch thick),
- have marbling,
- have some fat around the edges, and
- be a bone-in variety if possible.
Bone-in Pork Chops:
The bone-in variety of pork chops may have more flavor than boneless pork chops do.
And since bone-in pork chops tend to be fattier, they may also be more moist than boneless pork chops.
Boneless Pork Chops:
In this recipe I used boneless pork chops because they were the thickest size in the grocery store that I could find at the time.
If using boneless pork chops, a great option is to get them with marbling and some fat around the edges.
Approximate Weight of Each Pork Chop:
The boneless pork chops that I used weighed about .6 pounds per pork chop (a little over a half of a pound per pork chop).
The weight per pork chop may vary depending on if they have a bone and, or some fat on them.
Summary – Pork Chops in this Recipe:
- The pork chops need to be thick (about 1-1/4 inches thick; not less than 1-inch thick) so that they’re tender (because of the 1-hour cooking time)
- And if they’re also bone-in pork chops that’s even better (may be more moist and have more flavor)
- But boneless pork chops that are thick (1-1/4 inches thick; not less than 1-inch thick), have marbling and some fat around the edges should also be tender in this recipe
About Serving
I especially like to top each serving that’s on a plate with some of the warm liquid that’s left in the roaster pan.
…and then some butter on the vegetables and potatoes. So good.
This is definitely a comfort food meal.
Let’s check out the ingredients.
Bone-in or boneless thick pork chops (about 1-1/4 inches thick; not less than 1-inch thick), garlic, olive oil, onion, red potatoes, whole fresh green beans, peeled and cut baby carrots, sprigs of fresh rosemary (or dried crushed rosemary), salt, pepper and water
Equipment – a small size (13-inches) oval roaster pan (Granite Ware).
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
Preparation
Preheat the oven to 350 degrees F.
Drizzle olive oil on the inside bottom of the roaster pan and set aside.
Pork Chops
If the pork chops are frozen, let them completely defrost.
Season the Pork Chops:
Put the pork chops on a plate and let them sit on the counter for about 5 minutes to take the chill off from the refrigerator.
Pat the pork chops dry with a paper towel.
To both sides of the pork chops generously add salt…
…and pepper.
Set aside for just a moment.
Brown the Pork Chops:
Heat a medium size skillet on medium heat and add olive oil.
If adding more pork chops to this recipe, or if cooking large size pork chops, use a larger size skillet.
To the pan, carefully add the pork chops.
Once the bottom sides of the pork chops are browned (about 3-5 minutes)…
…turn them over and let cook until the other sides are also browned (about 4 minutes).
Browning adds a rich flavor to the pork chops and also adds a nice color contrast with the potatoes and vegetables.
Roaster Pan Ingredients
Pork Chops:
Transfer the pork chops from the skillet to the roaster pan.
Carefully pour the remaining olive oil from the skillet on top of each pork chop.
Water:
To the roaster pan, around the pork chops, add water (don’t add the water on top of the pork chops).
Garlic:
Next,
…add garlic on top and around the pork chops.
Onion:
Coarsely chop the onion and…
…add them on top and around the pork chops.
Potatoes:
Cut the red potatoes in half width-wise.
If the potatoes are large, cut them into thirds.
TIP – try to cut the potatoes in about the same size pieces so that they will all be done at the same time.
Move the pork chops toward the middle of the pan to make room for the potatoes.
To the pan, add the potatoes around the pork chops (cut side down or cut side up).
Drizzle Olive Oil:
Drizzle olive oil on top of the pork chops and potatoes.
Layer of Rosemary:
Cut 3 sprigs of fresh rosemary in half so that there are 6 small sprigs.
Lay 3 small sprigs of rosemary across the top spaced evenly over the pork chops and potatoes.
Or evenly sprinkle 1/2 teaspoon of dried crushed Rosemary on the pork chops and potatoes.
Carrots:
On top of the potatoes and around the pork chops, add the cut carrots.
Sprinkle salt and pepper on top of the carrots and potatoes.
Green Beans:
Cut the ends off of the green beans and add them to the middle of pan on top of the pork chops, potatoes and carrots.
Level the green beans out across the pan from side to side and from end to end (so that they’re not bunched up in a mound).
Drizzle Olive Oil:
Drizzle olive oil on top of the green beans.
Next, sprinkle salt and pepper on top of the green beans.
Layer of Rosemary:
Lay 3 small sprigs of rosemary, spaced evenly across the top of the green beans.
Or evenly sprinkle 1/2 teaspoon of dried crushed Rosemary on the green beans.
Cook
Cover the roaster pan with a lid.
Cook in a preheated oven (at 350 degrees F.).
Let cook for an hour or until the potatoes and carrots are fork-tender and the pork chops are thoroughly cooked*.
*Please see below for a link to “pork.org” for guidance on the cooking temperature of pork.
Let Ingredients Rest After Cooking
With the lid still on, let the pork chops, potatoes and vegetables rest for 25 minutes.
Serve
Serve warm.
On each…
…serving plate…
…top the pork chops, vegetables and potatoes with…
…some of the the warm liquid…
…that’s left in the roaster pan.
Then top the vegetables and potatoes with butter and…
…it’s time to eat!
Thank you so much for stopping by CCC!
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Pork Chop Roaster Pan Dinner with Potatoes and Vegetables
Ingredients
Preparation:
- 1 tablespoon olive oil for drizzling on the bottom of the roaster pan
For the Pork Chops:
- 2 thick-cut pork chops (about 1-1/4 inches thick; not less than 1-inch thick) About .6 pounds for each pork chop; bone-in if available or boneless; with marbling and some fat around the edges; fully defrosted if frozen
- 4 dashes salt for the pork chops
- 5 dashes ground black pepper for the pork chops
- 2 tablespoons olive oil for browning the pork chops
Roaster Pan Ingredients:
- Browned pork chops
- Remaining olive oil in the skillet after browning the pork chops
- 1/2 cup water
- 6 cloves garlic peeled and minced
- 1/2 medium size onion (white or yellow) peeled and coarsely chopped
- 4 medium size red potatoes (skin-on) cut in half width-wise
- 2 cups (heaping) peeled and cut baby carrots or peeled carrots cut into about 2-inch size pieces
- 6 ounces fresh whole green beans ends trimmed off
- 3 tablespoons olive oil for drizzling on the pork chops and vegetables
- 3 sprigs fresh rosemary cut in half (so there are 6 small sprigs); or 1 teaspoon of dried crushed Rosemary instead of fresh sprigs
- 4 dashes salt for the potatoes and vegetables (or add salt to taste)
- 5 dashes ground black pepper for the potatoes and vegetables
Equipment
- 13-inch Covered Oval Roaster (13" L x 8" W x 5" H) (Granite Ware)
Instructions
- Preheat oven to 350 degrees F.
Preparation:
- Drizzle olive oil on the inside bottom of the roasting pan. Set aside.
For the Pork Chops:
- Season the Pork Chops – To both sides of the pork chops, generously add salt and pepper. Set aside for just a moment.
- Brown the Pork Chops – Heat a medium size skillet on medium heat and add olive oil. If adding more pork chops to this recipe, or if cooking large size pork chops, use a larger size skillet.
- To the pan, carefully add the pork chops. Once the bottom sides of the pork chops are browned (about 3 to 5 minutes), turn them over and let cook until the other sides are also browned (about 4 minutes).
Roaster Pan Ingredients:
- Pork Chops – Transfer the pork chops from the skillet to the roaster pan. Carefully pour the remaining olive oil from the skillet on top of each pork chop.
- Water – To the roaster pan, around the pork chops, add water (don't add the water on top of the pork chops).
- Garlic and Onion – Add the garlic and onion on top and around the pork chops.
- Move the pork chops toward the middle of the pan to make room for the potatoes.
- Potatoes – To the pan, add the potatoes around the pork chops (cut side down up or cut-side down).
- Drizzle Olive Oil – Drizzle olive oil on top of the pork chops and potatoes.
- Layer of Rosemary – Lay 3 small sprigs of rosemary across the top spaced evenly over the pork chops and potatoes.Or evenly sprinkle 1/2 teaspoon of dried crushed Rosemary on the pork chops and potatoes.
- Carrots – On top of the potatoes and around the pork chops, add the cut carrots. Sprinkle salt and pepper on top of the carrots and potatoes.
- Green Beans – Add the green beans to the middle of pan on top of the pork chops, potatoes and carrots. Level the green beans out across the pan from side to side and from end to end (so that they're not bunched up in a mound).
- Drizzle Olive Oil – Drizzle olive oil on top of the green beans and sprinkle salt and pepper on them.
- Layer of Rosemary – Lay 3 small sprigs of rosemary, spaced evenly across the top of the green beans.Or evenly sprinkle 1/2 teaspoon of dried crushed Rosemary on the green beans.
- Cook in the Oven – Cover the roaster pan with a lid and cook in a preheated oven (at 350 degrees F.) for an hour or until the potatoes and carrots are fork-tender and the pork chops are thoroughly cooked*.*Here is a link to "pork.org" that provides guidance on the cooking temperature of pork.
- Let the Ingredients Rest – Then with the lid still on, let the pork chops, potatoes and vegetables rest for 25 minutes.
- Serve – Serve warm. On each serving plate, top the pork chops, vegetables and potatoes with some of the the warm liquid that's left in the roaster pan.
Notes
TIPS:
- In this recipe, the pork chops must be thick (about 1-1/4 inches thick; not less than 1-inch thick) to be tender.
- For best results, use thick cut (about 1-1/4 inches thick; not less than 1-inch thick) bone-in pork chops with marbling and some fat around the edges.
- Boneless thick-cut (about 1-1/4 inches thick; not less than 1-inch thick) pork chops with marbling and some fat around the edges can also be used.
- If using frozen pork chops, make sure they’re completely thawed before using them in this recipe.
- Before browning the pork chops, let them sit on a plate on the counter for about 5 minutes to remove the chill from being in the refrigerator.
- Browning adds arich flavor to the pork chops and also adds a nice color contrast with the potatoes and vegetables.
- Try to cut the potatoes in about the same size pieces so that they will all be done at the same time.
- In place of the fresh rosemary, 1 teaspoon of dried crushed Rosemary can be used.
- Don’t remove the lid on the roaster pan until after cooking and resting the ingredients.
- Here is a link to “pork.org” that provides guidance on the cooking temperature of pork.
Recipes that can be Made in a Granite Ware Roaster Pan
A small Granite Ware roaster pan comes in so handy for cooking whole chicken, beef roast, chili and stew.
Comfort Food Recipes
Here are some comfort food recipes you may like:
Candied Yams (Sweet Potatoes) with Pecans and Marshmallows
Biscoff Cookie Butter Blondie Brownies
Baked Herb and Parmesan Potato Slices
Macaroni and Cheese with Cavatappi Pasta
Easy Skillet Smoked Sausage with Caramelized Barbecue Sauce
Recipes Made with Pork
More Recipes with Pork:
Chicken Fried Pork Medallions with Homemade Gravy
Pan-Fried Chinese Dumplings with Ground Pork
Spaghetti with Ground Pork Meatballs and Marinara Wine Sauce
