One-Pan Skillet Pork Chops with Potatoes and Onions

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 4 bone-in pork chops (about 1 inch thick; 8–10 oz each)
• 1 1/2 lb Yukon Gold potatoes, sliced 1/2 inch thick
• 1 large yellow onion, halved and sliced
• 2 tbsp olive oil, divided
• 2 tbsp unsalted butter, divided
• 1 tsp kosher salt (plus more to taste)
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp sweet paprika
• 1/2 tsp dried thyme
• 1/2 cup low-sodium chicken broth
• 1 tbsp chopped fresh parsley (optional)

Do This

• 1. Pat pork chops dry; season with salt, pepper, garlic powder, paprika, and thyme.
• 2. Sear chops in 1 tbsp oil + 1 tbsp butter in a large skillet over medium-high heat, 3–4 minutes per side; remove.
• 3. Add remaining oil; cook onions 2 minutes, scraping up browned bits.
• 4. Add potatoes, remaining butter, and a pinch of salt; cook 5 minutes, stirring to coat.
• 5. Pour in broth, cover, and simmer on medium-low 12 minutes, stirring once halfway.
• 6. Nestle chops on top; cover and cook 6–10 minutes until pork reaches 145°F and potatoes are tender.
• 7. Rest 3 minutes; sprinkle parsley and serve straight from the skillet.

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Why You’ll Love This Recipe

• True one-pan comfort food: pork, potatoes, and onions cook together so cleanup stays easy.
• Big homestyle flavor from simple seasonings: garlic, paprika, and thyme pair beautifully with pork.
• Juicy chops, tender potatoes: a quick sear plus a gentle covered finish keeps everything just right.
• Weeknight-friendly: hearty, filling, and on the table in under an hour.

Grocery List

• Produce: 1 1/2 lb Yukon Gold potatoes, 1 large yellow onion, fresh parsley (optional)
• Dairy: unsalted butter
• Pantry: olive oil, low-sodium chicken broth, kosher salt, black pepper, garlic powder, sweet paprika, dried thyme

Full Ingredients

Pork

• Bone-in pork chops: 4 chops, about 1 inch thick (8–10 oz each)
• Kosher salt: 1 tsp total, plus more to taste
• Black pepper: 1/2 tsp
• Garlic powder: 1 tsp
• Sweet paprika: 1 tsp
• Dried thyme: 1/2 tsp

Potatoes and Onions

• Yukon Gold potatoes: 1 1/2 lb, scrubbed and sliced into 1/2-inch rounds (or half-moons if large)
• Yellow onion: 1 large, halved and thinly sliced
• Fresh parsley (optional): 1 tbsp chopped, for serving

For Cooking (One Pan)

• Olive oil: 2 tbsp, divided
• Unsalted butter: 2 tbsp, divided
• Low-sodium chicken broth: 1/2 cup

Step-by-Step Instructions

Step 1: Prep the potatoes and onion

Slice 1 1/2 lb Yukon Gold potatoes into 1/2-inch pieces so they cook evenly and turn tender without falling apart. Halve and thinly slice 1 large yellow onion. Set aside.

Tip: If your potato slices are thicker than 1/2 inch, they’ll take longer than the pork to finish—aim for consistent thickness.

Step 2: Season the pork chops well

Pat the 4 pork chops dry with paper towels (this helps them brown instead of steam). Season both sides with: 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp sweet paprika, and 1/2 tsp dried thyme.

Let the chops sit at room temperature for 5 minutes while the skillet heats. This small step helps them cook more evenly.

Step 3: Sear the pork chops for deep flavor

Heat a 12-inch heavy skillet (cast iron is ideal) over medium-high heat for 2 minutes. Add 1 tbsp olive oil and 1 tbsp butter.

When the butter is melted and sizzling, add the pork chops in a single layer. Sear for 3–4 minutes per side until nicely browned. Transfer chops to a plate. They will not be cooked through yet.

Why this matters: The browned bits on the skillet (fond) become the flavor base for the potatoes and onions.

Step 4: Soften the onions and deglaze the pan

Reduce heat to medium. Add the remaining 1 tbsp olive oil, then add the sliced onions. Cook for 2 minutes, stirring and scraping up the browned bits from the bottom of the pan.

If the pan looks dry, add a tablespoon of the broth to loosen things up (pulling up those browned bits is worth it).

Step 5: Add potatoes and start the one-pan braise

Add the sliced potatoes and the remaining 1 tbsp butter. Toss to coat in the oniony pan juices. Sprinkle with a small pinch of salt (about 1/4 tsp if you’d like) to help the potatoes season from the inside out.

Cook uncovered for 5 minutes, stirring once or twice so the potatoes begin to pick up color in spots.

Step 6: Cover and cook until potatoes are nearly tender

Pour in 1/2 cup low-sodium chicken broth and bring to a gentle simmer. Cover with a lid and reduce heat to medium-low.

Cook covered for 12 minutes, stirring once halfway through to prevent sticking and to ensure even tenderness. The potatoes should be close to tender when pierced with a fork.

Step 7: Return pork chops and finish gently to 145°F

Nestle the seared pork chops on top of the potatoes and onions. Cover again and cook for 6–10 minutes (time depends on chop thickness), until the pork reaches an internal temperature of 145°F in the thickest part (avoid touching the bone when taking the temperature).

If the skillet is getting too dry, add an extra 2–3 tbsp broth to keep a little steam going under the lid.

Step 8: Rest, garnish, and serve

Remove the skillet from the heat and let everything rest (still covered) for 3 minutes. This helps the pork stay juicy and gives the potatoes a final chance to absorb flavor.

Finish with 1 tbsp chopped parsley if using. Taste a potato and add a pinch more salt or pepper if needed. Serve the pork chops with a generous scoop of potatoes and onions, plus any pan juices spooned over the top.

Pro Tips

• Use 1-inch chops for best results: thinner chops can overcook before the potatoes finish. If using thinner chops (1/2–3/4 inch), reduce the final covered cook time to 3–5 minutes and check temperature early.
• Keep the heat gentle after adding broth: a steady simmer (not a hard boil) helps the potatoes turn tender without scorching the bottom.
• Don’t skip patting the pork dry: moisture prevents browning, and browning is where a lot of the “homestyle skillet” flavor comes from.
• Cut potatoes evenly: consistent 1/2-inch slices cook at the same rate and stay intact.
• Check doneness with a thermometer: pull at 145°F, then rest. Overcooked pork quickly turns dry.

Variations

• Herby garlic version: add 2 minced garlic cloves with the onions and swap thyme for 1 tsp dried rosemary (or 1/2 tsp, if you prefer it mild).
• Smoky skillet: replace sweet paprika with 1 tsp smoked paprika and add 1/4 tsp ground cumin for a deeper, campfire-like flavor.
• Extra gravy-like pan juices: after the pork is done, remove pork and potatoes to a platter. Simmer remaining liquid 2 minutes; whisk 1 tsp cornstarch with 1 tbsp cold water and stir in until lightly thickened, about 1 minute.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently to keep the pork tender: add a splash of broth, cover, and warm in a skillet over medium-low heat for 8–12 minutes, or microwave at 50% power in 1-minute bursts until hot.

Make-ahead option: slice the potatoes and onions up to 24 hours ahead. Store potatoes submerged in cold water in the refrigerator (drain and pat dry before cooking) and store onions separately. Mix the dry seasonings ahead and keep in a small jar.

Nutrition (per serving)

Approximate, based on 4 servings: 560 calories, 38 g protein, 30 g fat, 36 g carbohydrates, 4 g fiber, 4 g sugar, 780 mg sodium.