One Pan Gouda Crusted Pork Chops and Potatoes

What’s better than meat and potatoes? How about meat, potatoes and cheese? This One Pan Gouda Crusted Pork Chops and Potatoes is an easy and delicious mid-week meal that is perfectly portioned for two!

This post contains sponsored content. I was fortunate enough to receive monetary compensation and/or products from Dairy Farmers of Canada. Although compensated for my efforts, all opinions are my own.

As much as I enjoy cooking, baking and creating in my kitchen I really really like easy meals. There is something about this time of year, when the sun sets so early and it’s cold and Holiday cheer isn’t quite in the air yet I feel a bit… less than inspired when it comes to dinner. Sure, I could put on a hearty soup or stew and call it a day, but you can’t eat them every night! I also don’t always require leftovers and don’t have freezer space and strive to avoid throwing-out food as much as possible. Thankfully, this month  Sylvan Star Cheese and Dairy Farmers of Canada, delivered an inspiring and delicious cheese that is perfect for a fuss-free meal.

The cheese we got the chance to try this month comes from a fellow Prairie Province, Alberta! It is an extra-aged Gouda by Sylvan Star Cheese named Grizzly. How amazing and ultra-Canadian is that name? Seriously, before I tried the cheese I knew I had to make something hearty and comforting. Something that is perfect on a cold winter’s night. This cheese also arrived on my doorstep on the first snowfall of the year here in Winnipeg. The snow lasted, but this cheese did not. Once I was done with photos my husband and I gladly munched and snacked for a few days on this salty yet nutty dry Gouda.

Now, this recipe is quite simple. This One Pan Gouda Crusted Pork Chops and Potatoes is all about the cheese crust. It’s a simple mixture of seasoning salt, thyme, pepper and Grizzly Gouda. If you can’t get your hands on Grizzly, look for another extra-aged Canadian Gouda. I am sure a Canadian Parmesan would go well, too. That being said, if you can hunt down this cheese, you won’t be disappointed. It recently won several awards!

The Grizzly cheese and spice mixture forms a delicious and crispy coating on both the potatoes and pork chops. My husband didn’t even use ketchup for these potatoes. They are that delicious, friends! I can see myself making these potatoes in the near future again, even when I am not feeling like pork. For two people, I would simply reduce the spice mixture by half or have friends over and double the amount of potatoes. Delish.

I am a huge fan of cooking with pork. Pork is affordable, versatile and delicious. I used a mid-range cut for this one pan meal: the Pork Loin Chop. If purchasing from a grocery store, these chops are usually smaller – roughly 4 oz – and come in pack of 3s. While I usually buy my meat from a butcher, I like to grab these cuts from a grocery from time-to-time for convenience. I usually have one and my husband will have the other two pork chops. I also tend not to ever bread any cuts of meat with bone. I find it to be a bit wasteful to cover a large slab of bone with this delicious cheese.That’s a personal choice, however! You can use any cut of pork for this recipe, just make sure the internal temp reaches 160°F.


One Pan Gouda Crusted Pork Chops & Potatoes

What’s better than meat and potatoes? How about meat, potatoes and cheese? This One Pan Gouda Crusted Pork Chops and Potatoes is an easy and delicious mid-week meal that is perfectly portioned for two!
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Canadian
Servings 2 people


  • ¾ cup Grizzly Gouda micro grated
  • 1 tablespoon seasoning salt
  • 1.5 teaspoons thyme dried
  • ¼ teaspoon black pepper
  • 3 cups red potatoes peeled and coarsely chopped
  • 3 pork loin chops roughly 4 oz each
  • 1/3 butter melted butter


  • Preheat oven to 400 degrees and bring large pot of salted water to boil on stove top
  • In small dish, mix Grizzly Gouda with seasoning salt, thyme and pepper
  • Once water comes to a boil, add potatoes and boil for three minutes. Drain immediately and return potatoes to pot
  • Pour roughly three quarters of the melted butter and half of the Grizzly cheese mixture into pot and mix until potatoes are well coated 
  • Place covered potatoes on baking sheet and cook for 10 minutes in oven
  • In the meantime, pat pork chops dry then coat with remaining butter. Toss with remainings Grizzly cheese mixture
  • After 10 minutes baking time, flip potatoes and add coated pork chops to pan. Cook for another 10 minutes.
  • Flip potatoes. Return to oven for another 10 to 15 minutes, until pork reaches internal temperature of 160°F and juices run clear.

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