This skillet pork and potatoes with garlic butter is the kind of one-pan dinner that feels like a win: golden pork, crisp-tender potatoes, and a glossy garlic-butter finish that ties everything together.
It’s fast enough for weeknights, but the flavors are big—savory seared pork, paprika-kissed potatoes, and a final toss with butter, garlic, and herbs. All you need is a large skillet and about 35 minutes.
Why you’ll love this skillet dinner
- One pan: fewer dishes, same great sear.
- Real-deal texture: browned pork + potatoes with crispy edges.
- Family-friendly: simple seasonings, easy to customize.
- Works with what you have: swap potato types or add veggies.
Ingredients you’ll need
- Pork: pork loin chops (boneless, about 3/4-inch thick) or pork tenderloin medallions.
- Potatoes: Yukon Golds are ideal; baby potatoes also work (halve if large).
- Onion: yellow or sweet onion for savory depth.
- Garlic: fresh cloves (added at the end so it doesn’t burn).
- Butter + olive oil: oil for searing, butter for flavor.
- Seasonings: kosher salt, black pepper, smoked paprika, dried thyme (or Italian seasoning).
- Liquid (optional): chicken broth to loosen browned bits and help potatoes finish.
- Finish: chopped parsley and a squeeze of lemon (optional but bright).
How to make skillet pork and potatoes with garlic butter
1) Par-cook the potatoes (fast option). To keep this truly weeknight-friendly, microwave cubed potatoes with a splash of water and a pinch of salt for 4–6 minutes, just until barely tender.
2) Season the pork. Pat pork dry, then season both sides with salt, pepper, and a little smoked paprika.
3) Sear the pork. Heat olive oil in a large skillet over medium-high heat. Sear pork 2–4 minutes per side (depending on thickness) until nicely browned. Transfer to a plate.
4) Brown the potatoes and onion. Add a touch more oil if needed. Add potatoes and onion, season with salt, pepper, paprika, and thyme. Cook 8–10 minutes, stirring occasionally, until potatoes are golden with crisp edges.
5) Deglaze (optional) and finish cooking. If the pan looks dry or you want extra pan sauce, splash in 2–3 tablespoons chicken broth and scrape up the browned bits. Nestle pork back in and cook 2–5 minutes until pork reaches 145°F.
6) Make it garlic-buttery. Lower heat to medium-low. Add butter and minced garlic; toss everything for 30–60 seconds until fragrant and glossy. Remove from heat and finish with parsley (and lemon, if using).
Tips for the best results
- Don’t skip drying the pork: moisture prevents browning.
- Cut potatoes evenly: 1/2-inch cubes cook quickly and crisp well.
- Use a big skillet: crowding steams instead of browns.
- Add garlic at the end: it turns sweet and fragrant instead of bitter.
Easy variations
- Add veggies: green beans, bell peppers, or mushrooms (cook after onions).
- Spicy: add crushed red pepper or Cajun seasoning.
- Herby: swap thyme for rosemary or finish with chives.
- Different pork cut: sliced pork tenderloin cooks quickly; pork shoulder steaks take longer but are flavorful.
What to serve with it
- A simple green salad with vinaigrette
- Steamed broccoli or sautéed green beans
- Applesauce or a quick apple-cabbage slaw
Storage and reheating
- Store: Cool and refrigerate in an airtight container up to 4 days.
- Reheat: Warm in a skillet over medium heat with a splash of broth or water to loosen the garlic butter; cover for 2–3 minutes, then uncover to re-crisp potatoes.
- Freeze: You can, but potatoes soften; best enjoyed fresh or refrigerated.
Skillet Pork and Potatoes with Garlic Butter (Printable Recipe)
Servings: 4
Time: about 35 minutes
Ingredients
- 1 1/2 lb Yukon Gold potatoes, cut into 1/2-inch cubes
- 1 tbsp olive oil, plus more as needed
- 1 1/4 lb boneless pork loin chops (about 3/4-inch thick)
- 1 1/2 tsp kosher salt, divided
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1/2 tsp dried thyme (or Italian seasoning)
- 1/2 medium yellow onion, thinly sliced
- 2–3 tbsp chicken broth (optional)
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 2 tbsp chopped parsley (optional)
- Lemon wedges (optional)
Instructions
- Par-cook potatoes: Place potatoes in a microwave-safe bowl with 2 tbsp water and 1/2 tsp salt. Cover and microwave 4–6 minutes until barely tender; drain if needed.
- Season pork: Pat pork dry. Season with 3/4 tsp salt, pepper, and 1/2 tsp paprika.
- Sear pork: Heat 1 tbsp olive oil in a large skillet over medium-high. Sear pork 2–4 minutes per side until browned. Transfer to a plate.
- Cook potatoes and onion: Add a little more oil if the pan is dry. Add potatoes and onion. Season with remaining salt, remaining paprika, and thyme. Cook 8–10 minutes, stirring occasionally, until potatoes are golden and tender.
- Finish with pork: Add broth (optional) and scrape up browned bits. Return pork to skillet and cook 2–5 minutes, until pork reaches 145°F. Rest 2 minutes.
- Garlic butter: Reduce heat to medium-low. Add butter and garlic; toss 30–60 seconds until fragrant and glossy. Remove from heat, add parsley, and serve with lemon if desired.
If you make this skillet pork and potatoes, keep an eye on the garlic at the end—those last 60 seconds are what make the whole pan taste like garlic butter heaven.
