The One Pan Meal: Pan Seared Pork Chops, Potatoes & Veggies

No one will ever believe that this entire meal was made in just one pan!

It really is a complete meal with meat, starch and veggies all cooked separately but in the same pan. Not only does this mean less dishes, but it also means more flavorful food, as each component (pork, potatoes, veggies) is cooked in the same pan (without cleaning!), building on the flavors of the ingredients before it. The end result? A delicious meal with minimal effort!

Since this meal is cooked in the same pan, and the total cook time is about 20 minutes, make sure that all of your ingredients are cut in advance and ready to throw into the pot.

For the potatoes, you could boil them until fork tender, drain, pat dry, then cut into chunks, but I find stabbing a knife a couple times into them and putting them into the microwave for about 4 minutes each does the trick.

So, make a quick dinner for yourself or impress you friends. This one is not to be missed!

The One Pan Meal: Pan Seared Pork Chops, Potatoes & Veggies

Serves 4

4 Pork Loin Center Chops (about 750 grams), room temperature

4 large Potatoes (about 1 kg)

1/2 Medium Sized Red Onion, thinly sliced

5 cloves Garlic, chopped

1 tbsp Butter

1 head Chinese Cabbage (or bok choy), chopped with white stems and green leaves separated

2 tsp Soy Sauce

2 tbsp Water

Salt and Pepper

Olive Oil

Microwave potatoes whole and with skin on until fork tender. Cut into large chunks and set aside.

For the Pork:

Season both sides of the pork loins with salt and pepper. In a large pan over medium heat, heat up about 1 tbsp of olive oil. Add the pork chops and let cook for about 3-4 minutes without moving, until nicely browned. Flip and cook for about 3- 4 minutes on the other side until browned. You should see clear juices coming up to the top of the pork chops which means they are cooked. Remove from pan and let rest while the potatoes and veggies cook.

For the Potatoes:

In the same pan, add another tablespoon of olive oil. Add the onions and about half of the chopped garlic. Cook, stirring, for about 2 minutes. Add the potato chunks and the butter. Season with salt and pepper. Let cook until lightly browned. Remove from pan and set aside.

For the Veggies:

Again, in the same pan (even if there are brown bits on the bottom, do not give into your temptations and wash! These brown bits will add flavor to the veggies!), add the rest of the garlic and white parts of the cabbage. Add the soy sauce and cook, stirring until the veggies just start to soften. Add the green leaves and the water. Cover, and let cook for 2-3 minutes, until the greens just wilt.

Serve the rested pork loin with the potatoes and veggies. I also like to serve it with some grainy Dijon mustard!