March 15, 2016

Easy Eats: Skillet Pork Chops With Lemon Potatoes and Arugula

Recipe: Eric Vellend

In this simple weekday supper, juicy seared pork chops and crispy potatoes wilt a bed of peppery arugula.


  •  4 boneless pork loin chops (6 to 8 oz. each)
  • 1 tbsp chopped rosemary
  • Salt and pepper, to taste
  • 1½ lb. mini potatoes
  • 2 tbsp olive oil, divided
  • 1 clove garlic, finely chopped
  • 2 tsp finely grated lemon zest
  • 1 5-oz. container washed baby arugula
  • Lemon wedges (for serving)


Yield: 4

Prep time: 7 min.
Cooking time: 30 min.

  1. Pat pork chops dry with paper towel. Season with rosemary, salt and pepper. Let sit at room temperature while you prepare rest of dish.
  2. Place potatoes in pot. Cover with cold water. Bring to boil over high heat. Add salt. Boil until tender, 12 to 15 minutes. Drain. Cool briefly and cut in half.
  3. In a large skillet or frying pan, heat 1 tbsp oil over medium-high heat. Add pork chops. Cook until nicely browned and lightly pink inside, 4 minutes per side, slightly longer for well done. Transfer to plate.
  4. Add remaining 1 tbsp oil and potatoes to pan. Increase heat to high. Cook, stirring, until lightly browned, 3 to 5 minutes. Remove pan from heat. Add garlic. Stir 20 seconds. Stir in lemon zest. Season.
  5. On four plates, make a bed of arugula. Top each with potatoes and pork chops. Spoon any
    juices from pork over top. Serve with lemon wedges.

House & Home April 2013 issue


Food styling by Ashley Denton; prop styling by Sasha Seymour