An easier-than-it-looks dinner featuring juicy bone-in pork chops with Little Potatoes. Sear the pork chops, simmer the sauce, and then let the oven do the rest of the work.

Want to substitute in chicken or fish? See the rest of the recipe notes.

To Substitute Chicken: Follow the same recipe, and bake until chicken reaches an internal temperature of 175 °F, about 45 minutes.

To Substitute Fish: No baking in the oven required. Skip the second step and cook potatoes in sauce 25 minutes. Add seasoned fish fillets to dish and cook for an additional 15 minutes.


20 mins
60 mins


  • Large skillet


  • 2 Tbsp canola oil
  • 4 pork chops, thick cut and bone-in
  • 1 red onion, diced
  • 1 red pepper, diced
  • 4 garlic cloves, minced
  • 1 tsp chili flakes
  • 2 (14 oz) cans cherry tomatoes
  • 1 Tbsp oregano, chopped
  • 3/4 cup vegetable broth
  • 1 Tbsp sugar
  • 1 tsp salt
  • 2 cups kale, chopped
  • 1.5 lbs Little Potatoes


  • Step 1

    Preheat oven to 400 °F.

  • Step 2

    In a large skillet over medium-high heat, add oil. Sear pork chops until each side is golden and crispy. Remove from the skillet and set into a large casserole dish. Carefully wipe clean.

  • Step 3

    Add canned cherry tomatoes and oregano to the pan, then stir to combine.

  • Step 4

    Add vegetable broth, sugar, and salt. Bring to a boil, then reduce heat to a simmer.

  • Step 5

    Stir in kale until soft and combined.

  • Step 6

    Add potatoes to the casserole dish with the pork chops and cover with the prepared sauce.

  • Step 7

    Bake for 35 to 40 minutes.