After a long day, who wants to spend hours in the kitchen? This Easy Smothered Pork Chops recipe is your answer for those hectic nights.
It’s a quick, hearty dish that delivers comfort and flavor with minimal effort. Juicy pork chops are enveloped in a rich, savory sauce, creating a meal your family will love.
Perfect for busy evenings when time is short, but you still crave something delicious.
Steps
- Begin by heating oil in a skillet over medium heat. Add cubed potatoes and cook until they develop a golden crust, seasoning with salt and pepper. Incorporate garlic powder and chopped red onion, cooking until the onion softens.
- Remove the potatoes and onion from the skillet and set them aside. In the same skillet, add a little more oil and cook the seasoned pork chops until they are golden on both sides.
- Place the cooked potatoes and onions back into the skillet around the pork chops. Pour a mixture of chicken broth, Dijon mustard, and honey over them, bring to a boil, and then transfer the skillet to a preheated oven until the pork chops reach an internal temperature of 140ºF.
- Once out of the oven, let the pork chops rest on a plate. Meanwhile, stir in chopped dill and lemon juice with the potatoes on the stovetop, allowing them to simmer for a few more minutes.
Ingredients
- 4 boneless, center-cut pork chops, 1-inch thick (approximately 1 pound total)
- 1 tablespoon Aleppo pepper (or substitute with 2½ teaspoons sweet paprika, ½ teaspoon smoked paprika, and a pinch of cayenne pepper)
- 1 tablespoon plus 2 teaspoons extra virgin olive oil
- 1 pound Yukon gold potatoes, scrubbed and cut into 1-inch cubes
- 1 red onion, peeled and roughly chopped
- 1 teaspoon garlic powder
- ¾ cup chicken stock
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (or more for a sweeter sauce)
- Juice of ½ lemon
- ¼ cup loosely packed fresh dill, roughly chopped, with a pinch reserved for garnish
- Salt and pepper to taste
FAQ
- Can I use bone-in pork chops for this recipe?
- Yes, you can substitute bone-in pork chops, but remember that they may require a slightly longer cooking time to ensure they are cooked through.
- What can I use instead of Aleppo pepper?
- If Aleppo pepper isn’t available, you can use a blend of 2½ teaspoons sweet paprika, ½ teaspoon smoked paprika, and a pinch of cayenne pepper.
- Are there any alternatives to Yukon gold potatoes?
- Absolutely! You can use any type of potato you prefer, such as russet or red potatoes. Sweet potatoes or cubed butternut squash would also make great alternatives.
- Can I make this recipe with chicken instead of pork?
- Yes, chicken thighs or breasts can be used in place of pork chops. Keep in mind that the baking time will be longer for chicken.
- What if I don’t have fresh dill on hand?
- If fresh dill isn’t available, you can substitute it with minced parsley or scallions. Alternatively, a few shakes of dried dill will also work.
- How should I store leftovers?
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently on the stovetop or in the microwave.
Tips
- Adjust Cooking Times: Pay attention to the thickness of your pork chops. Thicker chops will require a bit more time in the oven, while thinner ones will cook faster. Ensure they reach an internal temperature of 140°F for safe consumption.
- Versatile Ingredients: Feel free to swap out Yukon gold potatoes for sweet potatoes or butternut squash for a different flavor profile. Similarly, if you don’t have red onions, Vidalia onions or shallots are great substitutes.
- Customize the Spice: If you don’t have Aleppo pepper, create a mix using sweet paprika, smoked paprika, and a pinch of cayenne to add a unique flavor to your pork chops.
- Finishing Touch: After baking, let the pork chops rest for a few minutes before serving to allow the juices to redistribute, ensuring tender and juicy meat. Add fresh dill and lemon juice to the potatoes for a burst of freshness before serving.
Equipment
- Ovenproof skillet or braising pot
- Meat thermometer (to check if the pork chops reach 140ºF)
- Whisk (for mixing the sauce ingredients)
