I made the recipe nearly like the original .... you know me... I always tweak things a little.
This recipe was excellent! I'm certain these were the most tender pork chops that I have EVER made. Dan had two pork chops and I had one. I had to fight him over the remaining one....it's going to be my lunch tomorrow!
I didn't take any pictures....if you go to the original recipe site she has a gorgeous picture.
PORK CHOPS WITH POTATOES (with my changes)
Source: Not Enough Thyme Cooking Blog
4 pork chops - buy thicker chops with bone in
2 cloves garlic, diced
salt and pepper
2 tbsp butter
1 1/2 pounds potatoes, peeled and thinly sliced
1 onion, thinly sliced
1 tbsp butter
4 slices of thick bacon, chopped
tarragon leaves
1/2 cup beer
1/2 cup chicken broth
- Preheat the oven to 350 degrees.
- In a large skillet over med-high heat melt butter with the garlic.
- Salt & Pepper both sides of the chops. Add to the butter/garlic and cook 7 minutes on each side.
- Meanwhile, spray your dutch oven with cooking spray.
- Layer 1/2 the potatoes and 1/2 the onion. Season with salt and pepper.
- Take 1 tbsp of butter and cut into chunks and put over the potatoes.
- Put the cooked chops (and the leftover butter and garlic) on top of the potato and onions.
- Sprinkle with tarragon leaves (I didn't measure, just lightly sprinkle)
- Scatter the bacon all over.
- Add the remaining potatoes and onions. Season with salt and pepper.
- Pour the beer over all this.
- 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 onion.
- Cover with the dutch oven lid...bake for 45 minutes. Add the chicken broth then cook for another 45 minutes.
- Enjoy - because these are some tender and delicious chops!
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