Pan-Fried Pork Chops with Vegetables

None · Year-round · 50 min · Serves 4 · By The Lesapor Kitchen

This pan-fried pork chops recipe is perfect for a delicious and satisfying dinner. The combination of crispy chops and roasted vegetables makes it a hearty meal everyone will enjoy.

Ingredients

• 4 bone-in pork chops, about 1 inch thick
• 2 tablespoons olive oil, divided
• 1 tablespoon unsalted butter
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 pound baby potatoes, halved
• 2 carrots, sliced into thin rounds
• 1 red bell pepper, sliced
• 1 tablespoon fresh parsley, chopped

Method

1. Preheat the oven to 400°F (200°C).
2. Season the pork chops with salt, pepper, garlic powder, onion powder, and dried thyme on both sides.
3. In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat.
4. Add the pork chops to the skillet and sear for 3-4 minutes on each side until golden brown. Remove the chops from the skillet and set aside.
5. Reduce heat to medium and add the butter to the skillet. Once melted, add the baby potatoes and carrots. Sauté for about 5-6 minutes until they start to soften.
6. Add the red bell pepper to the skillet and cook for an additional 2 minutes.
7. Return the pork chops to the skillet, nestling them among the vegetables. Drizzle with the remaining tablespoon of olive oil.
8. Transfer the skillet to the preheated oven and roast for 15-18 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
9. Remove the skillet from the oven and let the pork chops rest for 5 minutes. Garnish with chopped fresh parsley before serving.