I have always loved one-pan dinners, and these baked pork chops with potatoes and artichokes are one I come back to often. The pork chops are browned until golden, then finished with tender potatoes and artichokes, allowing all those wonderful pan juices to bring everything together.

If you enjoy simple pork dinners, you may also like my Pan-Seared Pork Tenderloin or Pork Tenderloin with Cream and Mustard.

Roast pork chops with artichokes and potatoes out of the oven still in the skillet.

Recipe Overview: Baked Pork Chops with Potatoes

  • Prep Time: 10minutes
  • Cook Time: 20 minutes
  • Total Time: 20 minutes
  • Servings: 4 people
  • Cook Method: Pan-seared, then finished in the oven
  • Flavor & Texture: Juicy, tender pork chops with golden potatoes and artichokes, all finished in a savory, buttery pan sauce with a touch of tangy white balsamic vinegar.
  • Difficulty: Easy. Everything comes together in one oven-safe skillet with simple ingredients and very little cleanup.
  • Why this Recipe? This is the perfect one-pan dinner when you want something easy yet a little special. The pork stays juicy, the potatoes soak up all those wonderful pan juices, and the artichokes add a delicious Mediterranean touch.
Key Takeaways
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I have always loved one-pan meals, and these baked pork chops with potatoes and artichokes are a favorite. As everything cooks together, the pork juices flavor the potatoes and artichokes beautifully.

Browning the chops first adds depth, while basting keeps them tender and juicy. The result is a simple, comforting dinner with golden potatoes, flavorful artichokes, and plenty of delicious pan juices.

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

Key Ingredients

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

Substitutions and Variations

Boneless pork chops: You can use boneless pork chops instead of bone-in. They will cook faster, so check the internal temperature early to avoid overcooking.

Artichoke hearts: Frozen artichoke hearts work beautifully, but canned artichoke hearts can also be used. Drain them well and pat them dry before adding them to the skillet.

Chicken stock: Vegetable stock is an easy substitute and works well with the potatoes and artichokes.

White balsamic vinegar: If you do not have white balsamic vinegar, use a mild white wine vinegar. Add a little at a time so the acidity does not overpower the sauce.

Baby potatoes: Yukon Gold or small red potatoes are good alternatives. Cut them into evenly sized pieces so they cook at the same rate.

Fresh thyme: Dried thyme can be used in a pinch. Use about one-third of the amount since dried herbs are more concentrated.

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

How to Make Baked Pork Chops with Potatoes

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

Step 1: Preheat the oven to 400°F and position the rack in the center. Season the pork chops generously with coriander, salt, and pepper on both sides.

Step 2: Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the pork chops and sear until beautifully golden, basting them with the hot oil as they cook. Turn them with tongs and sear the second side. This should take about 4 minutes total. Transfer the chops to a plate and set aside.

Step 3: Add the artichoke hearts and potatoes to the same skillet. Cook for about 3 minutes, stirring occasionally, until they begin to brown. Add the garlic and cook for a few seconds, just until fragrant.

Step 4: Pour in 1½ cups of the chicken stock and scrape up all those wonderful browned bits from the bottom of the skillet. Cook the potatoes for 3 to 5 minutes, or until they begin to become tender.

Step 5: Return the pork chops to the skillet and add the thyme. Transfer the skillet to the oven and bake for 5 to 6 minutes, or until the pork chops reach an internal temperature of 145°F.

Step 6: Remove the skillet from the oven. Transfer the pork chops, potatoes, and artichokes to a platter and cover loosely with aluminum foil to keep warm.

Step 7: Place the skillet back over medium heat. Reduce the remaining cooking liquid for about 2 minutes, then add the white balsamic vinegar, scraping up any flavorful bits from the bottom of the pan.

Step 8: Add the remaining 1 cup of chicken stock and bring to a boil. Remove the thyme sprigs, then whisk in the butter until the sauce is smooth and slightly thickened. Taste and season with salt and pepper as needed.

Step 9: Return the potatoes, artichokes, and pork chops to the skillet. Spoon the warm pan sauce over the pork chops and serve immediately.

Giangi’s Pro Tips

bone in pork chop with fat bard slit
  • 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.

What to Serve with Baked Pork Chops with Potatoes

Since this dish already has tender potatoes and artichokes, I like to serve it with something fresh and simple. My Green Beans Gremolata would add a bright, crisp contrast, while Roasted Asparagus with Parmesan would keep the meal easy and elegant.

A simple green salad with a light vinaigrette would also be perfect and helps balance the richness of the pork and buttery pan juices.

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.

Baked Pork Chops with Potatoes FAQs

Can I use boneless pork chops instead of bone-in pork chops?

Yes, you can, but boneless pork chops usually cook faster and can dry out more easily. Keep a close eye on them and check the internal temperature early.

What temperature should pork chops be cooked to?

Pork chops are safely cooked when the thickest part reaches 145°F, followed by a short rest before serving. This keeps the meat juicy and tender.

Can I use canned artichoke hearts instead of frozen?

Yes. Drain them very well and pat them dry before adding them to the skillet. Frozen artichoke hearts have a slightly firmer texture, but canned artichokes work well when that is what you have available.

pork chops with artichokes and potatoes in a lodge skillet at the table

More Pork Chops Recipes You Will Love

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Baked Pork Chops with Potatoes, Artichokes

5 from 3 votes
pork chops artichokes potato
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2 people
Author: Giangi Townsend
Baked pork chops with potatoes and artichokes make an easy one-pan dinner with juicy pork, tender vegetables, and a flavorful buttery pan sauce.
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Ingredients 

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.

Equipment

Notes

 
  • 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.

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