Low and Slow Pork Chops with Carrots and Potatoes

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 2 hours 20 minutes
• Total Time: 2 hours 40 minutes

Quick Ingredients

• 4 bone-in pork chops (about 1 inch thick; 8–10 oz each)
• 2 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 2 tbsp olive oil
• 1 large yellow onion, sliced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 4 cups low-sodium chicken broth
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 1 tsp dried thyme
• 1 1/2 lb Yukon Gold potatoes, cut into 1 1/2-inch chunks
• 1 lb carrots, peeled and cut into 2-inch pieces
• 2 tbsp unsalted butter
• 2 tbsp chopped fresh parsley

Do This

• 1) Heat oven to 300°F. Pat chops dry; season with 1 1/2 tsp salt and 3/4 tsp pepper.
• 2) Sear chops in 2 tbsp oil in a Dutch oven over medium-high heat: 3 minutes per side. Remove.
• 3) Sauté onion 5 minutes; add garlic 30 seconds; stir in tomato paste 1 minute.
• 4) Add broth, Worcestershire, bay leaves, thyme; scrape up browned bits.
• 5) Add potatoes, carrots, chops (and juices). Cover and bake 2 hours, until pork is 145–150°F and vegetables are tender.
• 6) Stir in butter; rest 10 minutes. Finish with parsley and serve with broth.

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Why You’ll Love This Recipe

• Classic comfort: Pork, potatoes, and carrots in a simple broth that tastes like Sunday dinner.
• Low-and-slow ease: Sear once, then the oven does the work while you relax.
• Moist, tender pork: Gentle braising keeps chops juicy and flavorful.
• One-pot cleanup: Everything cooks together in one Dutch oven.

Grocery List

• Meat: 4 bone-in pork chops (about 1 inch thick)
• Produce: 1 large yellow onion, 4 garlic cloves, 1 1/2 lb Yukon Gold potatoes, 1 lb carrots, fresh parsley
• Dairy: Unsalted butter
• Pantry: Olive oil, low-sodium chicken broth, tomato paste, Worcestershire sauce, bay leaves, dried thyme, kosher salt, black pepper

Full Ingredients

Pork

• 4 bone-in pork chops (about 1 inch thick; 8–10 oz each)
• 2 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 2 tbsp olive oil

Vegetables

• 1 large yellow onion (about 12 oz), halved and sliced into 1/4-inch slices
• 4 garlic cloves, minced
• 1 1/2 lb Yukon Gold potatoes, cut into 1 1/2-inch chunks
• 1 lb carrots, peeled and cut into 2-inch pieces

Lightly Seasoned Broth

• 2 tbsp tomato paste
• 4 cups low-sodium chicken broth
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 1 tsp dried thyme

To Finish

• 2 tbsp unsalted butter
• 2 tbsp chopped fresh parsley

Step-by-Step Instructions

Step 1: Preheat the oven and prep the pork

Position a rack in the center of the oven and preheat to 300°F.

Pat the pork chops very dry with paper towels (this helps you get better browning). Season both sides with 1 1/2 tsp kosher salt and 3/4 tsp black pepper.

Step 2: Sear the pork chops for flavor

Heat a large, heavy Dutch oven (5–7 quart) over medium-high heat for 2 minutes. Add 2 tbsp olive oil.

When the oil shimmers, add the pork chops in a single layer (work in batches if needed). Sear for 3 minutes per side, until nicely browned. Transfer chops to a plate. (They will not be cooked through yet.)

Step 3: Build the Sunday-style base with onions and tomato paste

Reduce heat to medium. Add the sliced onion and cook, stirring occasionally, until softened, about 5 minutes. If the pot looks dry, add 1 tbsp water and scrape the bottom to loosen browned bits.

Add the minced garlic and cook until fragrant, about 30 seconds.

Stir in the 2 tbsp tomato paste and cook, stirring constantly, for 1 minute. This quick step takes away the raw taste and deepens the broth’s flavor without making it “tomatoey.”

Step 4: Add broth and season lightly

Pour in the 4 cups low-sodium chicken broth and add 1 tbsp Worcestershire sauce, 2 bay leaves, 1 tsp dried thyme, and the remaining 1/2 tsp kosher salt and 1/4 tsp black pepper.

Bring to a gentle simmer over medium-high heat, scraping the bottom of the pot to dissolve all the browned bits into the broth.

Step 5: Add potatoes, carrots, and return the pork

Stir in the potatoes and carrots, nestling them into the broth so most pieces are submerged.

Return the pork chops (and any juices on the plate) to the pot, laying them on top of and slightly among the vegetables.

Step 6: Cover and cook low and slow

Cover the Dutch oven with a tight-fitting lid and transfer to the oven. Bake at 300°F for 2 hours.

After 2 hours, check doneness: the vegetables should be tender, and the pork should register 145–150°F in the thickest part (avoid touching the bone with the thermometer). If needed, bake 10–20 minutes longer, checking every 10 minutes.

Step 7: Finish with butter, rest, and serve

Carefully remove the pot from the oven. Discard the bay leaves. Stir 2 tbsp unsalted butter into the hot broth for a richer, classic finish.

Let everything rest, uncovered, for 10 minutes. This short rest helps the pork stay juicy and lets the broth settle.

Serve each plate with one pork chop plus a generous scoop of carrots and potatoes, then ladle broth over the top. Sprinkle with 2 tbsp chopped parsley right before serving.

Pro Tips

• Choose the right chop: Bone-in chops about 1 inch thick hold up best to low-and-slow braising without drying out.
• Don’t skip the sear: Those browned bits on the bottom of the pot become the backbone of the broth.
• Cut vegetables evenly: Keep potatoes at 1 1/2-inch chunks and carrots at 2-inch pieces so they finish at the same time.
• Keep the broth “lightly seasoned”: Start with low-sodium broth and the listed salt; you can always add a pinch more at the table.
• Want more body? Mash a few potato chunks into the broth right in the pot to thicken it naturally without turning it into heavy gravy.

Variations

• Herby Sunday version: Add 1 sprig fresh rosemary and 2 sprigs fresh thyme (remove before serving) for a more aromatic broth.
• Apple-onion pork dinner: Add 1 large apple, cored and cut into 8 wedges, during the last 45 minutes of cooking for a subtle sweetness.
• Stovetop option: After Step 5, keep the pot on the stovetop at a very gentle simmer on low heat for 1 hour 45 minutes to 2 hours, covered, until pork reaches 145–150°F and vegetables are tender.

Storage & Make-Ahead

Cool leftovers to room temperature for no more than 2 hours, then refrigerate in an airtight container with some broth for up to 4 days. Reheat gently in a covered pot over low heat until hot (aim for 165°F for reheating). If the broth reduces too much, add a splash of broth or water.

Make-ahead tip: Chop the onions, potatoes, and carrots up to 24 hours in advance. Store onions and garlic separately; store potatoes submerged in cold water in the fridge (drain and pat dry before using) to prevent browning.

Nutrition (per serving)

Approximate, based on 4 servings: 560 calories, 38 g protein, 28 g fat, 41 g carbohydrates, 6 g fiber, 6 g sugars, 820 mg sodium.