Easy Pork Chop Dinner

pork chop dinner recipe

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Some nights call for a dinner that involves chucking everything into a skillet, hurling it into the oven, and calling it a day. This easy pork chop dinner is the kind of no-fuss recipe we all need in our lives. Low effort, big flavor, what’s not to love?

I’ve said it before, and I’ll say it again: little boneless pork chops make for perfect quick meals. Don’t sleep on them. They taste fantastic, can be dressed up in a million different ways, and cook super fast. Best of all? They’re usually really cheap. Whether you go for the thin chops or slightly thicker ones, as I did, they’re a nice protein to add to your mix of meals throughout the week.

Easy Pork Chop Dinner Recipe

How to make this easy pork chop dinner:

For this easy pork chop dinner, I use just a few ingredients. The main ingredients are pork chops, potatoes, a red onion, and a few sprigs of dill. I dress it up with just a touch of chicken broth, honey, lemon juice, Aleppo pepper, and Dijon mustard. Below, I’ll list the ingredients–including substitutions–so you can modify the recipe depending on your preferences.

What you need

  • Pork chops: I use 1-inch thick boneless center-cut pork chops. You can use a thinner or thicker chop; just be mindful of the cooking time. You can also use chicken thighs or breasts, but the baking time will be longer.
  • Potatoes: I use Yukon gold potatoes, but any potato works well here. Sweet potatoes or cubed butternut squash would also be delicious.
  • Red onion: I used roughly chopped red onion, but a Vidalia onion or two small shallots would work well.
  • Fresh dill: Minced parsley or minced scallions would work in this. You can also use a few shakes of dry dill instead.
  • Sauce: I mix together a bit of chicken broth, Dijon mustard, and honey to pour over the potatoes as they bake. This is similar to my Ginger & Maple-Dijon Pork Tenderloin Recipe and works just as exceptionally here, too!
  • Aleppo pepper: I use Aleppo pepper to season the pork chops, but you can use a bit of paprika, smoked paprika, and cayenne powder instead. Or use your favorite pork rub!
Easy Pork Chop Dinner

How to make it

  • Step 1: Start with the potatoes. Heat a little oil in a skillet over medium. Add the potatoes and cook for a few minutes until they turn golden brown on the outside. Season them simply with salt and pepper as they cook. Then, add garlic powder and red onion and continue sautéing until the red onion softens.
  • Step 2: Fry the pork chops. Remove the onion and potatoes from the skillet and set them aside. Wipe out the pot and heat a little more oil. Add your seasoned pork chops and cook until just golden brown on both sides.
  • Step 3: Bake it up! Add the potatoes around the pork chops and pour in the sauce. Bring to a boil, turn off the heat, and pop everything in the oven until the pork chops reach 140ºF.
  • Step 4: Finish the recipe. Transfer the pork chops to a plate or cutting board to rest. Stir chopped dill and lemon juice into the potatoes and simmer for 5 minutes.
easy pork dinner

To serve, simply arrange the pork chops on a platter and arrange the potatoes around. Finish with more fresh dill and dig in!

I hope you loved this recipe as much as I did. If you make it, please rate the recipe and drop a comment below to let me know how it turned out. I’d love to hear from you.

easy pork dinner

Easy Pork Chop Dinner

This easy pork chop dinner is the kind of no-fuss recipe we all need in our lives. Low effort, big flavor, what's not to love?
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 20 minutes
Inactive time: 20 minutes
Total Time: 55 minutes
Servings: 4
Calories: 314kcal



  • 4 boneless, center-cut pork chops, 1-inch thick; about 1 pound total
  • 1 tablespoon Aleppo pepper see note
  • 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 add more if you like a sweeter sauce
  • ½ lemon, juiced
  • ¼ cup loosely packed dill, roughly chopped; a pinch reserved for garnish
  • Salt and pepper


Prepare the pork chops:

  • Preheat oven to 425ºF.
  • Pat the pork chops dry and season with salt, pepper, and Aleppo pepper. Set aside.

Cook the potatoes:

  • Heat 1 tablespoon extra virgin olive oil in a large ovenproof skillet or braising pot over medium heat. Once hot, add the potatoes and season with salt and pepper. Cook, turning occasionally, for 8-10 minutes until the potatoes begin to turn golden brown. Add the garlic powder and red onion. Sauté for 5 minutes until it softens. Transfer the potatoes and onion to a plate.

Make the sauce:

  • Whisk together the chicken broth, Dijon mustard, and honey. Taste and adjust the seasonings to your preference.

Fry the pork chops:

  • Heat 2 teaspoons of extra virgin olive oil in the skillet over medium heat. Once hot, add the pork chops and cook without moving for 3 minutes. Flip and cook for an additional 3 minutes.

Bake the pork chops:

  • Add the potatoes to the skillet around the pork chops. Pour in the sauce and bring to a boil. Turn off the heat and transfer to the oven for 15–17 minutes or until the pork chops reach 140ºF at the thickest part.

Rest the pork chops and finish the potatoes:

  • Remove the skillet from the oven. Transfer the pork chops to a plate to rest for 5 minutes.
  • Return the skillet of potatoes to the stovetop over medium heat. Add the dill and lemon juice and let the potatoes bubble on the stovetop for 3–5 minutes. Taste and season. Turn off the heat.

To serve:

  • Arrange the pork chops on a platter and spoon the potatoes around. Garnish with a pinch of dill, and enjoy!


If you don’t have Aleppo pepper, use 2½ teaspoons sweet paprika, ½ teaspoon smoked paprika, and a pinch of cayenne pepper.


Calories: 314kcal | Carbohydrates: 25g | Protein: 34g | Fat: 9g | Sodium: 133mg | Fiber: 4g | Sugar: 3g | Vitamin C: 30mg
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