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Pork Chops with Potatoes

Photo: Pork Chops with Potatoes

TOTAL TIME: 1 hr 45 min
Prep: 10 min
Inactive Prep: --
Cook: 1 hr 35 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 4 fatty pork chops
  • 2 cloves garlic, sliced
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon pork fat, or butter
  • 1 1/2 pounds/750 g potatoes, peeled and thinly sliced
  • 1 onion, sliced
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Directions

Heat the oven to 325 degrees F/160 degrees C.

Cut slivers in the pork chops and slide in slices of garlic. Heat the pork fat or butter in a pan on high heat. Sprinkle the chops with salt and pepper and brown them, about 3 minutes per side.

Arrange half the potatoes and onions in a casserole. Sprinkle with salt and pepper and lay the chops on top. Scatter over the bacon and juniper berries. Cover with the remaining potatoes and onions. Sprinkle with salt and pepper again. Pour over the wine. Cut a piece of parchment to fit over the potatoes and pork chops and lay it in on top. Bake the dish for about 1 hour 30 minutes, pouring in the stock halfway through baking. Sprinkle with parsley to serve.

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5

Newest Ratings and Reviews

Read all 12 reviews

  • on March 04, 2013

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    This recipe is easy, tasty and my new favorite. Pork chops have always been dry when I tried other recipes, not this one. I also used rosemary as a substitute for juniper berries. Thank you for a moist chop Laura!

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  • on February 26, 2013

    Flag

    Used the rosemary (couldn't find juniper berries and a local white wine. The meal was wonderful. Pretty easy for a novice like me to put together. I also used honey smoked bacon...really added to the dish. And the family, including my 12-yr-old grandson, loved it!

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  • on February 17, 2013

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    I am not sure what I was expecting, but I loved this. My chops were not as thick as I wanted and I was not able to put as much garlic inside. I also substituted a few dashes of gin for the juniper berries. I have only been cooking a few years and I am just floored when something comes out this good. This will be one of my "Go To's"

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