Pan-Seared Pork Chops with Roasted Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pork chops pan-seared to golden perfection served alongside a medley of tender roasted root vegetables seasoned with fresh herbs. This american-inspired pork ready in about 50 minutes pairs (6 oz each) bone-in pork chops, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 425°F. In a large bowl, toss 3 peeled carrots, 2 peeled parsnips, and 4 quartered red potatoes with 2 tbsp olive oil, 2 tsp chopped fresh rosemary, 1 tsp chopped fresh thyme, and 1 tsp salt until evenly coated. Spread vegetables on a baking sheet and roast for 30 minutes, turning halfway, until tender and caramelized.
  2. Step 2: While vegetables roast, pat dry 4 bone-in pork chops and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
  3. Step 3: Add pork chops to the skillet and sear for 4 minutes without moving until a golden crust forms. Flip and sear the other side for 3 minutes.
  4. Step 4: Reduce heat to medium, add 2 tbsp unsalted butter and 3 minced garlic cloves to the skillet. Spoon the melted butter and garlic over the chops continuously for 2 minutes until the pork reaches an internal temperature of 145°F and is juicy.
  5. Step 5: Remove pork chops and rest for 5 minutes. Serve alongside the roasted root vegetables for a hearty meal.

Frequently asked questions

How long does Pan-Seared Pork Chops with Roasted Root Vegetables take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Pork Chops with Roasted Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.

Can I substitute ingredients in Pan-Seared Pork Chops with Roasted Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Pork Chops with Roasted Root Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Pork Chops with Roasted Root Vegetables?

American pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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