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Country Pork Chop Supper

This one-pot Country Pork Chop Supper combines hearty bone-in pork chops with farm-fresh vegetables for a complete meal that's both convenient and comforting. With roots in rural American cooking traditions, this dish delivers the perfect balance of protein and vegetables in every bite.
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Course: Main Course
Cuisine: American
Keyword: Pork Chops, One-Pot Meal, Country Cooking, Comfort Food
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 465kcal

Equipment

  • Cast Iron Skillet or Dutch Oven
  • Paper towels
  • Meat Thermometer

Ingredients

  • 4 bone-in pork chops about 1-inch thick
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • 1 medium onion sliced into rings
  • 4 medium potatoes peeled and quartered
  • 4 carrots peeled and cut into 2-inch pieces
  • 2 cups green beans trimmed
  • 1 cup chicken broth
  • 2 tablespoons fresh thyme leaves or 1 teaspoon dried
  • 2 cloves garlic minced
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour for thickening, optional

Instructions

  • Pat the pork chops dry with paper towels. In a small bowl, combine salt, pepper, and paprika. Season both sides of the pork chops generously.
  • Heat a large cast iron skillet or Dutch oven over medium-high heat and add the vegetable oil. Once hot, sear the pork chops for 3-4 minutes on each side until golden brown. Work in batches if necessary to prevent overcrowding.
  • Remove the seared pork chops and set aside on a plate. In the same skillet, reduce heat to medium and add the sliced onions. Sauté for 2-3 minutes until they begin to soften.
  • Add the minced garlic and cook for an additional 30 seconds until fragrant. Stir occasionally to scrape up any browned bits from the bottom of the pan.
  • Add the quartered potatoes and carrots to the skillet, arranging them in a single layer as much as possible. Season with a pinch of salt and pepper.
  • Pour in the chicken broth and sprinkle the thyme leaves over the vegetables.
  • Nestle the seared pork chops on top of the vegetable layer. Cover the skillet with a tight-fitting lid and reduce heat to low. Simmer for about 25 minutes or until the potatoes begin to soften.
  • Add the green beans on top, replace the lid, and continue cooking for another 10-15 minutes until all vegetables are tender and the pork chops reach an internal temperature of 145°F (63°C).
  • Transfer the pork chops and vegetables to a serving platter. If you prefer a thicker sauce, whisk the flour with 2 tablespoons of cold water and stir into the remaining liquid in the skillet. Cook for 2-3 minutes until thickened.
  • Add the butter and stir until melted for a silky finish. Pour the sauce over the pork chops and vegetables before serving.

Notes

For best results, allow the pork chops to come to room temperature for 15 minutes before cooking.
Choose potatoes of similar size to ensure even cooking.
For deeper flavor, allow the onions to caramelize slightly by cooking them an extra 2-3 minutes.
Resist the urge to constantly check your dish – each time you lift the lid, you release valuable steam and extend cooking time.
For a special touch, garnish with additional fresh herbs or a sprinkle of lemon zest to brighten the flavors.

Nutrition

Calories: 465kcal | Carbohydrates: 38g | Protein: 35g | Fat: 20g | Saturated Fat: 6g | Sodium: 685mg | Potassium: 1245mg | Fiber: 6g | Vitamin A: 210IU | Vitamin C: 35mg | Iron: 15mg
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