Spicy Pork Chops with Herbed Roasted New Potatoes

Spicy Pork Chops with Herbed Roasted New Potatoes

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Hasta Luego 151

"A spicy twist, packed with flavor, on a pork chop."
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1 h 15 m servings 246 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 246 kcal
  • 12%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 19.1g
  • 6%
  • Protein:
  • 16.7 g
  • 33%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 28 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a bowl, stir together the garlic, cumin, ginger, cardamom seeds, lemon juice, salt, and black pepper. Spread the mixture on both sides of the pork chops, and refrigerate for at least 30 minutes (longer is better). Place the potatoes into a roasting dish, and drizzle with 1 tablespoon of olive oil; sprinkle with the oregano, thyme, rosemary, and parsley. Sprinkle with salt and black pepper.
  3. Roast the potatoes in the preheated oven until tender, 20 to 25 minutes.
  4. Heat 1 tablespoon of olive oil in a large heavy skillet over medium heat, and pan-fry the pork chops until browned on both sides, the meat is no longer pink inside, and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C). Transfer the pork chops into the roasting dish with the potatoes, and bake until the thermometer reads 160 degrees F (70 degrees C), about 10 more minutes. Serve chops with potatoes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


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Hi, as the submitter, the original purpose of this review was not the rating but the fact that the recipe had been changed. However, it has now been re-amended re potatoes. I hope you enjoy. Bu...

These porkchops and potatoes are fab. Excellent, perky flavour, combined with a nice salad, it's a lovely meal.

I used red potatoes cut into pieces and dried herbs for this and it turned out beautifully. I can't wait for garden potatoes and herbs to be ready so I can try this as written! Thanks for a gr...

The potatoes were the best part of this meal...very lovely flavors when roasted in the oven. I didn't have the cardamom pods, so omitted that ingredient. My pork chops had a good flavor, but the...

I only made the pork chops part of this recipe. Such an easy recipe to put together and so tasty! Great food with minimal effort = 5 stars recipe! My husband liked it too and that is an added pl...

These were good for a different way to cook pork. My husband liked it.

My boyfriend and I loved it!! I didn't have the ginger root or the cardamom pods but it was still delicious !!! Awesome recipe!

This dish was wonderful. Husband isn't a huge pork fan so I try to keep his interest with flavorful dishes. He loved both the chops and the potatoes. I served with broccoli. I really liked t...

Easy and flavorful! I didn't use the cardamom seeds and had to substitute some dry herbs for fresh, but the potatoes turned out great. The pork could've cooked a little less, but all in all, thi...

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