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
•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