A 4-ingredient garlic mustard sauce makes this pork chop potato bake a simple Whole30 dinner idea for the whole family.
I know…not a pretty dessert, just another healthy Whole30 recipe.
Actually, whether you are or not, I’m pretty excited about pork chop potato bake. (Almost as excited as when mom makes these paleo chicken fingers or battered fish.) Maybe you will be excited too, once you realize just how amazingly easy this dish really is.
And when I say easy, I mean easy. After doing hard work all day like baking food, taking pictures, and cleaning up the never-ending pile of dishes in the sink, Mom and I really do not want to have anything to do with making dinner. But, when you’ve got a handy-dandy recipe like this, with two people it can be in the oven in 10 minutes.
It was on one of those crazy days that we came across a version of this recipe. Mom was out taking my sister to ballet and my brother and I were left at home, in charge of creating a healthy dinner. Being the potato-crazy kids we are, we knew we wanted pork and potatoes. A few quick searches on the internet got us to super-healthy, savory dishes with diced potatoes and tender pork. We took several of those recipes and created our very own dinner with the paleo ingredients mom had in the fridge. Talk about fancy- we were impressed with ourselves! And so was Mom when she came home. The savory smell of this cooking pork chop potato bake in the oven gave a comforting aroma throughout the whole house.
Pork Chop Potato Bake is one of my favorite meals because even though it is easy to make, the quality of this dish is definitely a 5-star in our house. I’m not joking when I tell you that the hardest part of the whole recipe is the cooking technique.
And even that can be mastered easily! There are a few things to consider to help your pork chop potato bake cook nicely.
- The potatoes need to be tossed in the sauce before putting them in the pan. Pour the diced potatoes in the bowl containing the sauce (which is Whole30 friendly!) and stir them around a little bit so they all get coated. Then you can pour them into the baking pan, arranged around the pork chops.
- Make sure that the potatoes are touching the baking pan. Make a nice, thin layer of diced potatoes on the bottom so that the heat of the pan transfers to the potatoes, helping them cook faster. The pork needs to touch the pan too, but it should all fit in the bottom of a large baking pan fairly nicely.
- Last but not least… note what size you are cutting your potatoes. If they’re a bit larger, they’re going to take longer to cook. And the longer it cooks, the drier your pork gets. Cut the potatoes into about 3/4″ size cubes. The size of your pork goes the same way. If your pork is thick, it’s gonna take longer, but if it’s thin, it won’t take as long. Our pork chops were thin…about 1/2″ thick.
Okay…that was a lot of instructions… yikes! Try not to get too overwhelmed with my rambling. And remember that your delicious potatoes and pork are just the beginning, because dessert is next!
Wait, doesn’t everybody just have homemade buckeye brownie cookies in their freezer from last month to pull out when they need a dessert? No? Oh, I guess it’s just a blogger thing. 🙂
A simple garlic mustard sauce makes this potato pork chop bake a simple Whole30 dinner idea for the whole family.
- 3 tablespoons olive oil
- 2 pounds boneless skinless pork top loin chops
- 4-5 potatoes washed and cut into 1" cubes
- 3 tablespoons olive oil
- 1/4 cup coconut aminos or soy sauce
- 1/2 teaspoon minced garlic
- 2 tablespoons spicy brown mustard
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
- Fresh parsley for garnishing if desired
Preheat oven to 350 degrees.
Heat 3 tablespoons oil in a skillet over medium heat.
Once the oil is hot, place the pork chops in the skillet and sear (lightly browon each side. (This will take just 1-2 minutes on each side if the oil is hot.)
Spray a large (10x15) baking pan with cooking spray.
Arrange the pork chops on the bottom of the baking pan.
Place the washed and cubed potatoes in a large bowl.
In a small bowl, combine the oil, coconut aminos, garlic, mustard, salt and pepper for the sauce.
Pour this sauce over the potatoes and toss to coat.
Arrange the seasoned potatoes around the pork chops, making sure they are mostly sitting on the bottom of the pan and not on top of the pork chops. They will cook more evenly if they are arranged around the pork chops.
Cover the pan with foil and bake for 30 minutes.
Remove the foil, gently stir the potatoes and cook for up to an additional 15-25 minutes. The total time will depend on how thick the pork chops are and the size of the potato chunks. Pork chops should be cooked through and the potatoes should be fork tender when done. Watch the time closely so the pork doesn't overcook.