Smoky Paprika-Infused Pork Chops with Garlic Potatoes

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

Crispy pork chops glazed with a smoky paprika reduction, served with golden garlic-roasted potatoes and a tangy lemon-herb sauce. This Spanish-inspired comfort-food recipe (low carb), ready in about 55 minutes, pairs pork chops, Spanish paprika, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

Ingredients

• 4 (6-oz each) pork chops
• 2 tbsp Spanish paprika
• 3 tbsp olive oil
• 4 minced garlic cloves
• 1.5 lbs (diced) potatoes
• 2 tbsp lemon juice
• 1 tbsp chopped fresh thyme
• 1 tsp salt
• 0.5 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 2 tbsp Spanish paprika and 1 minced garlic clove, sautéing for 30 seconds until fragrant. Add pork chops, searing for 3-4 minutes per side until golden. Remove and set aside.
2. Step 2: In the same skillet, add 2 tbsp olive oil, 2 minced garlic cloves, and diced potatoes. Season with 0.5 tsp salt and 0.25 tsp black pepper. Roast in oven for 25 minutes until tender and golden.
3. Step 3: Whisk 2 tbsp lemon juice, 1 tbsp fresh thyme, 0.5 tsp salt, and 0.25 tsp black pepper into a bowl. Brush over pork chops and return to skillet with potatoes. Cook for 5 minutes until glaze thickens and coats the meat.