Sunday, May 2, 2010

Roasted Pork Chops and Potatoes


•2 tablespoons olive oil

•3 to 4 boneless thick pork chops, about 3/4 to 1-inch thick

•2 tablespoons flour

•Creole seasoning

•4 to 6 medium red potatoes, peeled or not, cut in 1/2-inch thick wedges

•2 cloves garlic, minced

•1/2 cup chicken broth

•pepper to taste


Heat olive oil in a large skillet over medium high heat. Sprinkle the chops with Cajun seasoning then flour. Add to the hot pan. Fry for a few minutes on each side, until nicely browned. Sprinkle the prepared potatoes with a little Cajun seasoning and pepper then add to the pan. Add garlic. Toss to coat with the oil and garlic. Fry for just a few minutes, then remove everything to a baking dish. Drain off any excess oil, then deglaze the skillet with the chicken broth, scraping bits off the bottom. Bring to a boil then pour the liquid over the chops and potatoes. Bake in a preheated 350° oven for about 45 minutes.

Serves 2 to 4.

Recipe and pic by Laura Spear

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