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Pork Chops with Spicy Potatoes and Broccolini_Hero

Pork Chops with Spicy Potatoes and Broccolini

An easy weeknight dinner of pork chops with spicy potatoes and broccolini is filling, comforting, and loaded with heat.
5 from 1 vote
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Cook Time: 45 minutes
Servings: 4
Calories: 446kcal


  • Ovenproof skillet


  • 2 tablespoons neutral cooking oil
  • 4 thick bone-in pork chops
  • 1 pound Yukon gold potatoes scrubbed and diced into bite-sized cubes
  • 2 shallots peeled and minced
  • 4 cloves garlic peeled and minced
  • 2 Thai chilis trimmed and minced (or crushed red pepper)
  • 2 tablespoons butter
  • cups chicken stock
  • Salt and pepper to taste
  • 2 bunches broccolini trimmed and cut into thirds
  • 1-2 teaspoons extra virgin olive oil
  • ¼ cup fresh parsley finely chopped (with a pinch reserved for garnish)


Prepare Pork:

  • Preheat oven to 425ºF. Pat the pork dry and season all over with salt and pepper. Heat the oil in a large, ovenproof skillet over medium-high. Once very hot, add the pork chops and cook without moving for 5 minutes per side. Transfer to a plate.
  • Prepare Potatoes:
  • Turn the heat on the skillet back to medium-high and add the potatoes. Cook, stirring occasionally, for about 5-6 minutes or until the potatoes just begin to brown and soften. Transfer the potatoes to a bowl. Drain off all but 1 tablespoon fat in the skillet.

Prepare the Aromatics:

  • Turn the skillet back to medium heat and add the shallots. Cook for 1 minute or until beginning to soften. Add the garlic and chilis and cook for 1 minute or until fragrant.
  • Add the butter and once melted and frothy, pour in the chicken stock, scraping up any browned bits stuck to the bottom. Bring to a boil and then turn off the heat.

Bake the Dish:

  • Add the potatoes and the fresh parsley to stock and toss to combine. Nestle the pork chops into the potatoes and arrange the broccolini around the chops. Drizzle everything with a 1-2 teaspoons of extra virgin olive oil and sprinkle the broccolini with salt and pepper.
  • Transfer to the oven for 10-15 minutes or until the potatoes are fork tender and the pork has reached 140ºF (or desired internal temperature). Remove from the stove.

To Serve:

  • Divide the potatoes between shallow bowls and pile the broccolini on top. Place a pork chop on top of each dish and garnish with a sprinkle of remaining parsley. Enjoy!


Calories: 446kcal | Carbohydrates: 24g | Protein: 34g | Fat: 24g | Sodium: 152mg | Fiber: 3g | Sugar: 2g | Vitamin C: 33mg
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