Italian · Dinner
Baked Pork Chops with Rosemary Potatoes
Bone-in pork chop seared then roasted alongside rosemary potatoes in one baking dish, seasoned with garlic and olive oil, finished with lemon. The chop browns first for color, then bakes with potatoes until cooked through and potatoes turn golden and tender at the edges.
$6
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
545Calories
51.3gProtein
24.9gFat
30.4gCarbs
1.9gSugar
4.4gFiber
1220mgSodium
186mgChol
6.5gSat Fat
1450mgPotassium
50mgCalcium
3.3mgIron
1mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
herb-salt
gluten-free
Instructions
1
Preheat the oven to 425F (220C). Pat the pork chop dry. Toss potato wedges with half the olive oil, salt, and half the garlic and rosemary.
2
Heat the remaining olive oil in a skillet over medium-high heat and sear the pork chop 2 minutes per side until deeply browned.
3
Nestle the seared chop among the potato wedges in a baking dish, scatter remaining garlic and rosemary, then roast at 425F for 25 to 30 minutes until potatoes are golden and chop reads 145F.
4
Transfer the chop and potatoes to a plate, squeeze the lemon wedge over both, and finish with black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g bone-in pork loin chop
- 44 small potatoes, about 8.8 oz (250g), cut into wedges
- 2 tbsp2 tbsp fresh rosemary
- 4 cloves4 cloves garlic
- 3 tbsp44ml olive oil
- 11 lemon, cut into a wedge
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
