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 21 reviews

  • on August 09, 2014

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    Shows have a responsibility to check a recipe before airing the show and issuing the recipe. I used top quality pork chops and did brine them as I always do. Like others on here, using a top of the line therma pen, I checked the pork after 45 minutes at 325 and it was at 145. Had it gone the suggested 90 minutes, pork would have hit over 200 and have been like shoe leather. NO WAY could this dish stay in the over for 90 minutes. Flavors were good but then simple foods from Provence have flavor and I did add springs of fresh rosemary on the potatoes which really made them great.

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  • on June 08, 2014

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    The flavor rates a five star...but the cooking time totally destroys the meat. That being said, I should have checked on the progress of the meat earlier. By the time I stuck the Therapen in (1 Hr 20 min) it was already at 170 degrees. So please adjust your cooking time so you won't be disappointed. The potato/onion/bacon combination is heavenly. The ease of this dish is like comparing it to crockpot cooking...wonderful.

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  • on June 04, 2014

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    We tried this for supper last night and it was delish. We didn't have/couldn't find juniper berries, so had to skip that, and cut it in half for two, but it came out perfect. It's a keeper.

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