Ingredients
Scale
- 4 Bone-in or boneless pork chops ($5.00)
- 2 lbs Russet potatoes, cubed ($1.50)
- 1 lb Carrots, peeled and sliced ($1.00)
- 2 tbsp Vegetable oil ($0.20)
- 3 tbsp Butter ($0.45)
- 4 cloves Garlic, minced ($0.20)
- 1 tsp Dried thyme or rosemary ($0.10)
- Salt and black pepper to taste ($0.10)
Instructions
- Wash and peel your potatoes and carrots. Cut the potatoes into 1-inch cubes so they cook quickly. Slice the carrots into half-inch rounds. Place them in a bowl and toss with one tablespoon of oil, salt, and pepper. If you have an air fryer, you can cook them there to save time, or prepare them for the skillet.
- Pat the pork chops dry with a paper towel. This step is crucial for a good sear. Season both sides generously with salt, pepper, and half of your dried herbs. Heat the remaining oil in a large skillet over medium-high heat. Place the pork chops in the pan and sear for 4-5 minutes per side until golden brown and cooked through (internal temperature of 145°F). Remove the pork from the pan and let it rest on a plate.
- In the same skillet, add the potatoes and carrots. If the pan is dry, add a tiny splash of water or a bit more oil. Cover the pan with a lid to trap steam, which helps the potatoes soften faster. Cook for about 12-15 minutes, stirring occasionally, until the vegetables are tender and slightly browned on the edges.
- Once the vegetables are soft, push them to the side of the pan. Add the butter, minced garlic, and the remaining herbs to the center. Let the butter melt and foam for about one minute until the garlic is fragrant. Toss the vegetables in the garlic butter, then add the pork chops back into the pan for 60 seconds to reheat and coat them in the sauce.
- Divide the roasted potatoes and carrots evenly among four plates. Place one pork chop on each plate and drizzle any remaining garlic butter from the pan over the meat. Serve immediately while hot.
- Cook Time: 40 minutes