12 October, 1992

Pork Chops with Potatoes, Onions, and Rosemary | Simple Pleasures: Casual Cooking for All Occasions

This hearty supper dish needs only a green salad to accompany it, and fruit, such as fresh pears, for dessert.

Pork Chops with Potatoes, Onions, and Rosemary ingredients
Serves 2 to 4
Olive oil
1 Tbsp butter
2-1/3 cups sliced yellow onions
2 garlic cloves, peeled and minced
2 large potatoes
4 pork chops, cut about 1-inch thick
1/2 cup chicken broth
1/4 tsp dried rosemary
Freshly-ground pepper

Put 1 or 2 Tbsp of the olive oil and the butter in a large skillet and cook the onions and garlic, until soft, but not browned. Remove from the pan and reserve.

Peel and slice the potatoes 1/4-inch thick. Add a film of olive oil to the pan and sau
 the potatoes until tender over moderately high heat. Turn to brown both sides. Add potatoes to the onion mixture.

Lightly flour the pork chops. Add more oil if the pan seems dry and brown the pork chops on both sides.

Lower the heat, and return the potatoes and onions to the pan.  Add the chicken broth, rosemary, and pepper.  Cover tightly and simmer gently until the pork chops are tender, about 20 minutes.

Serve the chops with the vegetables and pan juices.

Slightly adapts Helen HechtSimple Pleasures: Casual Cooking for All Occasions (New York: Antheneum, 1986), 82.

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