Skillet Pork Chops with Green Beans and Potatoes

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Quick Ingredients

• 4 bone-in pork chops (about 1 inch thick, 2 to 2 1/2 lb total)
• 1 1/2 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 1 tsp garlic powder
• 1 tbsp olive oil
• 2 tbsp unsalted butter, divided
• 1 small yellow onion, thinly sliced
• 1 1/2 lb baby Yukon Gold potatoes, halved
• 1/2 cup low-sodium chicken broth
• 12 oz green beans, trimmed
• 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)

Do This

• 1) Pat chops dry; season with 1 tsp salt, 1/2 tsp pepper, and garlic powder.
• 2) Sear in a 12-inch skillet with oil and 1 tbsp butter: 3–4 minutes per side; remove to a plate.
• 3) Add onion and potatoes with remaining salt/pepper; cook 6 minutes, stirring.
• 4) Add broth; cover and simmer 8 minutes (potatoes nearly tender).
• 5) Add green beans and thyme; nestle chops back in.
• 6) Cover and cook 6–10 minutes until chops reach 145°F and beans are tender-crisp.
• 7) Rest 5 minutes; spoon buttery pan juices over everything and serve.

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Why You’ll Love This Recipe

• One skillet, full meal: Pork chops, potatoes, and green beans cook together with minimal cleanup.
• Simple seasoning, big flavor: The vegetables soak up the savory pork drippings and buttery pan juices.
• Weeknight-friendly: Straightforward steps and reliable timing for juicy chops.
• Comfort food vibes: Hearty, cozy, and satisfying without heavy sauces.

Grocery List

• Produce: 1 small yellow onion, 1 1/2 lb baby Yukon Gold potatoes, 12 oz green beans, fresh thyme (optional)
• Dairy: Unsalted butter
• Meat: 4 bone-in pork chops (about 1 inch thick)
• Pantry: Olive oil, kosher salt, black pepper, garlic powder, low-sodium chicken broth, dried thyme (if not using fresh)

Full Ingredients

Pork chops

• 4 bone-in pork chops, about 1 inch thick (about 2 to 2 1/2 lb total)
• 1 tsp garlic powder
• 1 tsp kosher salt (from the total)
• 1/2 tsp black pepper (from the total)
• 1 tbsp olive oil

Vegetables and pan juices

• 2 tbsp unsalted butter, divided
• 1 small yellow onion, thinly sliced (about 1 cup)
• 1 1/2 lb baby Yukon Gold potatoes, halved (or quartered if large)
• 1/2 tsp kosher salt (from the total)
• 1/2 tsp black pepper (from the total)
• 1/2 cup low-sodium chicken broth
• 12 oz green beans, trimmed
• 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)

Step-by-Step Instructions

Step 1: Prep and season the pork chops

Set a 12-inch heavy skillet (cast iron works especially well) on the stove so it is ready to go.

Pat the pork chops very dry with paper towels. This helps them brown quickly instead of steaming.

Season both sides of the chops with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp garlic powder.

Step 2: Sear the pork chops for deep, savory flavor

Heat the skillet over medium-high heat for 2 minutes. Add 1 tbsp olive oil and 1 tbsp butter and swirl until the butter melts and foams.

Add the pork chops in a single layer. Sear without moving them for 3 to 4 minutes, until a dark golden crust forms. Flip and sear the second side for 3 to 4 minutes.

Transfer the chops to a plate (they will finish cooking later). Leave the drippings in the skillet; that is what flavors the vegetables.

Step 3: Start the potatoes and onions in the pork drippings

Reduce heat to medium. Add the remaining 1 tbsp butter to the skillet.

Add the sliced onion and cook for 1 minute, stirring to coat it in the fat.

Add the halved baby potatoes, plus the remaining 1/2 tsp kosher salt and 1/2 tsp black pepper. Cook for 6 minutes, stirring every minute or so, until the potatoes pick up some browned spots.

Step 4: Steam-braise the potatoes until almost tender

Carefully pour in 1/2 cup low-sodium chicken broth. Use a wooden spoon to scrape up the browned bits from the bottom of the skillet (this is where the savory flavor lives).

Bring the broth to a simmer, then cover with a lid. Cook for 8 minutes, adjusting heat as needed to maintain a gentle simmer.

After 8 minutes, uncover and test a potato with the tip of a knife. It should be nearly tender (still slightly firm in the center). If your potatoes are larger and still very firm, cover and cook 2 to 3 minutes more.

Step 5: Add green beans and thyme

Scatter the trimmed green beans over the potatoes and onions. Sprinkle 1 tsp dried thyme (or 1 tbsp fresh thyme leaves) evenly over the top.

Stir gently just once to lightly coat the beans in the pan juices while keeping most potatoes in contact with the skillet so they continue to brown.

Step 6: Return the pork chops and finish cooking to temperature

Nestle the pork chops back into the skillet along with any juices that collected on the plate. Cover and cook over medium-low heat for 6 to 10 minutes, depending on thickness, until the pork reaches an internal temperature of 145°F (63°C) in the thickest part (avoid touching bone with the thermometer).

If the green beans are tender-crisp and the pork is not yet at temperature, move the beans to the edges of the skillet and continue cooking the chops, covered, checking every 2 minutes.

Step 7: Rest, then serve with plenty of skillet juices

Remove the skillet from the heat and let everything rest, covered, for 5 minutes. This keeps the pork juicy and gives the vegetables a final chance to soak up the savory broth-and-drippings mixture.

Serve 1 pork chop per person with a generous scoop of potatoes and green beans. Spoon the buttery pan juices over the top right before serving.

Pro Tips

• Don’t skip drying the chops: Moisture is the enemy of browning. Dry meat gives you better crust and better flavor in the pan juices.
• Use a thermometer: Pull at 145°F for juicy pork. Overcooking is the main reason chops turn dry.
• Cut potatoes to a consistent size: Halve small baby potatoes; quarter larger ones so everything finishes at the same time.
• Keep the simmer gentle: A hard boil can reduce the liquid too quickly before the potatoes tenderize.
• Want more pan juices? Add an extra 2 tbsp broth at the end and scrape the skillet, then spoon over the plates.

Variations

• Garlic-forward: Add 3 cloves garlic, minced in Step 3 after the onions cook for 1 minute; stir for 30 seconds before adding potatoes.
• Herb swap: Replace thyme with 1 tsp dried rosemary (crush it between your fingers first) or 1 tsp Italian seasoning.
• Different veg: Swap green beans for 12 oz asparagus (cut into 2-inch pieces and add for only the last 3 to 4 minutes so it stays bright and crisp).

Storage & Make-Ahead

Cool leftovers to room temperature within 2 hours, then store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet over medium-low with a splash of broth (about 1 to 2 tbsp) until hot, or microwave in short bursts to avoid drying out the pork.

Make-ahead prep: trim the green beans, slice the onion, and halve the potatoes up to 24 hours ahead. Store the beans and onion covered in the fridge. Store cut potatoes submerged in cold water in the fridge; drain and pat dry before cooking.

Nutrition (per serving)

Approximate, per serving (1 pork chop plus 1/4 of vegetables and pan juices): 520 calories, 38 g protein, 28 g carbohydrates, 28 g fat, 6 g fiber, 780 mg sodium. Values vary by chop size and specific broth/butter used.