Pork Chops with Potatoes
User Reviews
5
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Prep Time
25 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 55 mins
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Servings
4 servings
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Calories
423 kcal
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Course
Main Course
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Cuisine
French
Pork Chops with Potatoes
Description
This recipe features pork chops prepared with slivers of garlic inserted into small pockets cut into the fat, then seasoned with salt and pepper. The chops are seared until browned and set aside. In a deep baking dish, layers of sliced potatoes and onions form the base and top, with pork chops, chopped bacon, and fresh tarragon or juniper berries in between. The dish is seasoned again and topped with white wine before being covered with parchment and a lid.
Baked at 350°F for about 90 minutes with chicken stock added halfway through, the potatoes become tender, absorbing the rich flavors from the meat, bacon, and herbs, while the pork chops cook through to a juicy, flavorful finish. Fresh parsley garnish completes the dish.
Served as a one-pan meal, this dish brings together meat and vegetables in a comforting way that works well for dinner. The layering and long slow baking produce a cohesive blend of flavors and tender textures, suitable for family meals or casual gatherings.
Ingredients
- 4 pork chops
- 2 cloves garlic sliced
- salt
- black pepper
- 1 tablespoon butter
- 1 ½ pounds potato peeled and thinly sliced
- 1 onion sliced
- 4 lices Bacon chopped
- ½ teaspoon juniper berries or 2 sprigs fresh tarragon
- ½ cup white wine or beer
- ½ cup chicken stock
- parsley for garnish, fresh chopped
Instructions
- Preheat the oven to 350 degrees.
- Cut small pockets in the fatty sides of the pork chops and insert slivers of garlic. Sprinkle the chops on both sides with salt and pepper.
- Heat the butter in a skillet over medium high heat. Add the chops and cook until nicely browned on each side, about 5-6 minutes. Remove chops from pan and set aside.
- Using a heavy, deep baking dish or Dutch oven, arrange half the potatoes and onions on the bottom. Sprinkle with salt and pepper. Lay the chops on top, scatter over the bacon and tarragon. Cover with the remaining potatoes and onions. Sprinkle again with salt and pepper. Pour over the wine.
- Cut a piece of baking parchment to fit over the contents of the dish and lay it on top of the final layer of potatoes and onions. Place the lid on the dish.
- Bake for 1 hour, 30 minutes adding in the stock halfway through the cooking time.
- Sprinkle with parsley to serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 423kcal | 21% |
| Carbohydrates | 35g | 12% |
| Protein | 34g | 68% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 99mg | 33% |
| Sodium | 147mg | 6% |
| Potassium | 1316mg | 28% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 98IU | 2% |
| Vitamin C | 36mg | 40% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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