Some recipes never go out of style, and this baked pork chops with potatoes is one of them.

It is a simple, hearty meal that comes together beautifully in one pan, making it perfect for both busy weeknights and relaxed family dinners.

Roast pork chops with artichokes and potatoes

I have always loved one-pan meals, and these oven pork chops and potatoes are one I return to often. As the pork chops cook, their savory juices mingle with the potatoes and artichokes, creating rich flavor throughout the dish.

Although the pork chops are browned in batches, all the flavorful drippings remain in the skillet, adding depth to every bite. Basting the chops helps keep them tender and juicy, while cutting the potatoes into uniform pieces ensures they cook evenly.

This recipe is straightforward and requires only a few simple steps, yet it delivers a hearty, wholesome meal the whole family will enjoy. Finishing everything in the oven keeps the pork chops moist while the potatoes become perfectly tender and golden.

Simple, comforting, and full of flavor, this is the kind of dinner that quickly earns a place in your recipe folder.

Shall we get cooking?

In this Article

A Note From Giangi

A complete meal in one skillet, where tender pork chops, potatoes, and artichokes cook beautifully in a single pan, making both cooking and cleanup a breeze.

Simple ingredients, incredible flavor. The pork chops release their savory juices as they cook, creating a rich sauce that infuses the vegetables with loads of flavor.

Perfect for busy weeknights. With just a few steps and the oven doing all the heavy lifting, you can have a comforting family dinner on the table without spending hours in the kitchen.

Giangi

Ingredients needed to make this wonderful recipe of artichoke pork chops

Coriander powder – gives it that beautiful taste to the pork chops

Bone-in Pork chops – super tender and always tasty. The meat around the bone is tender and keeps the chops moist.

Frozen artichoke hearts -very convenient as no cleaning is needed. Add a great layer of flavor to the chops.

Baby new potatoes – make this meal complete by mixing them with the artichokes, and an excellent result happens. Earthy and rich. Ensure they are all the same size for even cooking.

Olive oil – to cook the chops in

Garlic – Add that wonderful layer of flavor

Chicken stock – excellent at keeping this wonderful dish moist and assisting with the potatoes’ cooking. You can substitute it with vegetable stock if you wish.

Thyme – marries beautifully with potatoes and pork.

White balsamic vinegar – brings out the acidity needed for this dish.

Unsalted butter – I always use unsalted butter in my cooking or baking to control the amount of sodium. Salted butter not only adds too much salt to your dish, but it also changes the flavor.

Salt and pepper – seasoning

Roast pork chops with artichokes and potatoes done and served in the skillet.

Cooking tips and step-by-step instructions to make this fantastic pork chop recipe

This recipe is very straightforward. As with all my recipes, I suggest preparing your ingredients before cooking.

Leave the pork chops out at room temperature so it will take less time to cook, but your chops will sear better.

  • Start by positioning the rack in the center of the oven and preheating the oven to 400°F.
  • Have your chops fat-banded and side-cut as per the instructions in Pro Tips, then season generously with salt and pepper.

I used my Lodge large skillet because it distributes heat beautifully and can go from the stove to the oven to the table without worry.

  • Heat the oil over medium-high heat and sear the chops, basting as you go. Doing this will keep the top warm and slightly cook it. Cook both sides, turning with tongs; you do not want to pierce the meat and release the internal juices. Remove from the heat and set aside.
  • In the same skillet, add the artichokes and baby potatoes. Stir occasionally until a nice golden color is formed. Add the garlic and cook for a few seconds.
  • Add the chicken broth to the pan and scrape any bits while cooking the potatoes until tender.
  • Return the chops to the skillet, add the thyme, and place them in the hot oven for five to six minutes to finish cooking uniformly.
  • Once done, remove the skillet from the oven. Remove the chops and vegetables and place them on a serving dish. The extra liquid will remain in the skillet.
  • Add the balsamic vinegar and scrape up any bits from the bottom of the pan.
  • Add the remaining chicken stock and bring it to a boil. Remove the thyme, add the butter, and whisk.

Enjoy!

Giangi’s Pro Tips

  • I make a couple of vertical incisions in the fat band to prevent your pork chops from curling up while cooking. This will prevent the chop from curling and ensure one section is not overcooked while the curled part is not.
  • Do not slice too deeply into the meat.
  • Always use cooking tongs when turning the meat to prevent piercing and having your chops dry out.
bone in pork chop with fat bard slit
A Chef Giangi Pick
Lodge 10 Inch Cast Iron Chef Skillet
Lodge 10 Inch Cast Iron Chef Skillet
$39.99

I have two in this size: a larger one and a couple of small ones. They are perfect for so many cooking applications.

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07/15/2026 04:03 am GMT

Storage and reheating

I have seldom had leftovers for this recipe, as we seem to devour it each time.

Store: I placed them in an airtight glass container when we did. The chops will be stored for up to two days.

Remember that the potatoes do not store well and become dry after two days.

Reheat: Bring it back to room temperature, then place it in a warm oven for 15 to 20 minutes, or until it reaches the desired warmth.

pork chops with artichokes and potatoes in a lodge skillet

Frequently Asked Questions

Is it better to bake pork chops at 400 or 425?

Both temperatures are excellent for pork chops.

Is 30 minutes long enough to cook pork chops?

Yes, 30 minutes is plenty of time to cook pork chops, but it depends on chop thickness and the technique you use. If the chop is thicker than the standard 1 inch, it may require an additional 10 to 20 minutes.

How long do you cook pork chops in the oven to be tender?

For perfectly tender pork chops, the standard 1-inch chop can take up to 20 minutes. Do use tongs to turn the meat so you do not puncture it, which causes it to cook faster and dry out.

If you enjoy this wonderful pork chop recipe, you may want to try my other recipes.

Ravioli with Artichokes Hearts, Capers, Sun-Dried Tomatoes

Pork Chops with Garlic Cream

Sole Meuniere – A French Classic

Green Bean Almondine or Haricots Verts Amandine

Baked Pork Chops with Potatoes, Artichokes

5 from 2 votes
pork chops artichokes potato
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2 people
Author: Giangi Townsend
Some recipes never go out of style, and this baked pork chops with potatoes is one of them. It is a simple, hearty meal that comes together beautifully in one pan.
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Ingredients 

  • ½ teaspoon coriander powder
  • salt
  • pepper
  • 2 pork chops, 2 inch thick bone-in
  • 2 tablespoons olive oil
  • 9 ounces frozen artichokes hearts, thawed
  • 8 ounces baby new potatoes, scrubbed and halved
  • 2½ cups chicken stock, sodium free
  • 4 springs of thyme
  • 1½ tablespoons white balsamic vinegar
  • 3 tablespoons unsalted butter
  • 1 garlic clove, chopped

Instructions

  • Position a rack in the center of the oven and preheat to 400F.
  • Season the pork chops with the coriander, salt and pepper all over.
    Heat oil in a large skillet over medium-high heat and sear the chops while basting the oil over them until they are of a golden deep brown color.
    Using a pair of tongs, you do not want to pierce the meat, lift the meat and sear the other side. Total of 4 minutes.
    Transfer the chops to a plate and set aside.
  • Add the artichokes and potatoes to the pan. Stirring occasionally, until browned on spots, cook for about 3 minutes. Add the garlic and cook stirring for a few seconds.
    Add 1 ½ cup of the chicken broth to the pan and scrape any browned bits.
    Cook until the potatoes are tender, 3 to 5 minutes (depending of the potatoes size)
    Return the chops back to the pan, add the thyme and place in the hot oven for about 5 to 6 minutes.
  • Leave the thyme springs in the pan, transfer the chops and vegetables to a plate and cover with aluminum foil.
    Return the skillet to the stovetop over medium heat and reduce the liquid in the pan until almost completely evaporated, 2 minutes. Add the vinegar, stirring to scrape up any bits from the bottom of the pan.
    Add the remaining 1 cup of chicken broth and bring to a boil. Remove the thyme springs and whisk in the butter. 
  • Cook to reduce slightly, about 2 minutes and season to taste with salt and pepper. Return the vegetables to the pan. Add the pork chops and spoon some sauce over the top.
  • Arrange potatoes and artichokes on a plate and top with the pork chop.

Notes

PRO TIPS
  • I make a couple of vertical incisions on the fat band to ensure your pork chops will not curl up while cooking. This will prevent the chop from curling and cause one section to be overcooked while the curled part is not.
  • Do not slice too deep to cut through the meat.

Nutrition

Calories: 602kcal | Carbohydrates: 12g | Protein: 36g | Fat: 44g | Saturated Fat: 16g | Cholesterol: 143mg | Sodium: 498mg | Potassium: 814mg | Sugar: 6g | Vitamin A: 525IU | Vitamin C: 0.6mg | Calcium: 23mg | Iron: 1.3mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

Did you make this?

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