Instructions
Prepare the Ingredients: Preheat your oven to 375°F (190°C). Pat the pork chops completely dry with paper towels. This crucial step ensures proper browning and seasoning adherence. Slice the potatoes into even rounds about one-quarter inch thick for uniform cooking. Keeping the slices consistent ensures they all finish at the same time.
Season the Pork Chops: In a small bowl, combine one and a half teaspoons salt, half a teaspoon black pepper, paprika, dried thyme, dried rosemary, garlic powder, and onion powder. Mix thoroughly to create a flavorful spice blend. Rub both sides of each pork chop generously with this seasoning mixture, pressing it into the meat to help it adhere. Set the seasoned chops aside while you prepare the potatoes.
Layer the Potatoes: Arrange the potato slices in overlapping layers on the bottom of your 9×13 inch baking dish, creating an even foundation for the pork chops. Drizzle two tablespoons of olive oil over the potatoes, then sprinkle with the minced garlic, remaining half teaspoon salt, and remaining half teaspoon pepper. Toss gently with your hands to ensure every slice is coated with oil and seasoning. Arrange the potatoes in a single, slightly overlapping layer for even cooking.
Arrange the Pork Chops: Place the seasoned pork chops directly on top of the potato layer, spacing them evenly throughout the dish. The chops don’t need to completely cover the potatoes; some exposure helps the potatoes brown beautifully. Drizzle the remaining tablespoon of olive oil over the pork chops. Pour the chicken broth around the edges of the dish, being careful not to wash away the seasoning on the chops. The broth will keep everything moist and create delicious pan juices.
Bake Covered: Dot the top of the pork chops with small pieces of butter for extra richness and browning. Cover the baking dish tightly with aluminum foil to trap steam and moisture. Bake for thirty minutes. The covered cooking allows the pork to stay tender while the potatoes begin to soften and absorb the flavorful liquid.
Finish Uncovered: After thirty minutes, carefully remove the foil and return the dish to the oven. Bake uncovered for an additional twenty to twenty-five minutes, or until the pork chops reach an internal temperature of 145°F (63°C) when measured with a meat thermometer inserted into the thickest part of the chop, away from the bone. The potatoes should be fork-tender and golden brown around the edges. The uncovered baking time allows the tops to brown beautifully and develop a slight crust.
Rest and Serve: Remove the dish from the oven and let it rest for five minutes before serving. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is moist and flavorful. The pork chops should be juicy with a slight pink center, which is perfectly safe and desirable at 145°F. Garnish with fresh chopped parsley if desired and serve immediately, spooning the pan juices over both the pork and potatoes.
Tips for Success
Choose pork chops of uniform thickness for even cooking. Don’t skip drying the meat before seasoning, as moisture prevents proper browning. If your potatoes aren’t browning enough, broil for two to three minutes at the end.
Variations
Add sliced onions between the potato layers, use sweet potatoes instead of regular potatoes, or add green beans during the last fifteen minutes of cooking for a complete one-pan meal.
Storage
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a covered dish at 325°F until warmed through.
