Rustic Pork Chop Dinner

Bone-in chops seared in cast iron and finished in the oven, with baby potatoes and carrots roasted until caramelized. Simple ingredients, big comfort.

Ingredients

• 4 bone-in pork chops (about 1 inch thick)
• 1½ tsp kosher salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried thyme
• 2 tbsp olive oil (for searing)
• 1 lb baby potatoes, halved
• 3 large carrots, peeled and cut into 2-inch pieces
• 1 tbsp olive oil (for vegetables)
• 2 cloves garlic, minced
• 1 tsp dried rosemary
• Salt & pepper, to taste
• Fresh thyme, for garnish (optional)

Instructions

1. Heat oven to 400°F.
2. Toss potatoes and carrots with 1 tbsp olive oil, garlic, rosemary, salt and pepper.
3. Spread on a baking sheet and roast 25–30 minutes, stirring halfway, until potatoes are tender and carrots are caramelized.
4. Meanwhile, season the pork chops on both sides with kosher salt, pepper, garlic powder and thyme.
5. Heat 2 tbsp olive oil in a large cast-iron skillet over medium-high heat.
6. Add the chops and sear 4–5 minutes per side until browned.
7. Transfer the skillet to the oven and bake 10–12 minutes, until internal temperature reaches 145°F.
8. Remove and rest 5 minutes.
9. Serve hot, garnished with fresh thyme.

Start the vegetables first — they take about twice as long as the chops. Letting the pork rest keeps it juicy.