Rosemary Pork Chops with Potatoes

Step 1

Pat the 4 pork chops dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Let sit at room temperature for 20 minutes.

Step 2

Preheat oven to 425°F. Halve the 1.5 lb baby potatoes and thinly slice the 1 large onion. Mince the 3 garlic cloves and chop the 2 tbsp rosemary.

Step 3

In a large bowl, toss the potatoes, onion, garlic, 1 tbsp rosemary, 2 tbsp olive oil, remaining 1/2 tsp salt and 1/2 tsp pepper. Spread on a rimmed baking sheet.

Step 4

Roast the potatoes for 20 minutes, until they start to brown at the edges. Meanwhile, heat 1 tbsp olive oil in a large oven-safe skillet over medium-high.

Step 5

Sear the pork chops for 3-4 minutes per side, until deeply golden. Remove from heat and sprinkle with remaining 1 tbsp rosemary.

Step 6

Nestle the chops among the roasted potatoes (or transfer potatoes to the skillet). Roast for 10-12 minutes, until pork reaches 145°F and potatoes are tender.

Step 7

Rest the chops for 5 minutes before serving, then spoon the potatoes and onions around them. Serve hot.

Step 8

Optional: add a squeeze of lemon or a splash of white wine to the pan before roasting for extra brightness.