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Pan Roast Pork Chop on Potato, Kale, & Broccoli with Pan Gravy | bsinthekitchen.com #pork #dinner #bsinthekitchen

Pan Roasted Pork Chop on Potato, Kale, & Broccoli with Pan Gravy

BS' in the Kitchen
An easy, quick meal for those chilly winter nights!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Dinner
Servings 1


  • 1 pork chop
  • 6-8 baby potatoes halved
  • 2 leaves of kale chopped
  • 2 large pieces of broccoli chopped
  • 3 sundried tomatoes chopped
  • 1 inch slice of red onion chopped
  • 1 clove garlic chopped
  • 1 pinch of minced habanero pepper or anything to add a hint of heat
  • Pinch of thyme
  • Pinch of sage
  • Salt & pepper
  • Olive oil
  • 1 cup stock/broth
  • 1 tbsp butter
  • 1 tbsp flour


  • In a large pan (preferably heavy cast iron), add enough olive oil to coat the bottom of the pan, and bring to medium-high heat. Once heated, add the pork chop on one side, and your halved baby potatoes on the other. Season everything with salt and pepper.
  • Once pork chop has a good sear on the one side (after about 5-7 minutes), flip it and cook until done (a couple more minutes - or until it reaches and internal temperature of 150F).
  • Remove pork chop from pan and let rest.
  • While pork chop is resting, add the broccoli, along with the red onion, garlic, and habanero pepper and an extra drizzle of olive oil, roasting for about 5 minutes, until broccoli and potatoes start to brown.
  • Once browned, add in your kale, a pinch of thyme, and pinch of sage. Mix to combine, then add about a 1/2 cup of stock. Cook until stock has absorbed.
  • Remove potatoes and vegetables from pan.
  • Add a tablespoon of butter, and tablespoon of flour, mixing together. Once flour has absorbed into the butter, and is bubbling, add about a 1/2 cup of stock, mixing until thickened. Add more stock if pan gravy becomes too thick, or cook longer if gravy is too thin.
  • Serve pork with vegetables and pan gravy.