Memorial Day Dinner: Pork Chops, Potatoes & Onions

Ready for the oven

Fresh from the oven

On the plate!

This is a simple, one-pan dinner- it’s just well-seasoned pork chops cooked on a bed of potatoes and onions.

INGREDIENTS:
Thin cut, bone-in pork chops
2 yellow onions
Yukon Gold potatoes
Butter (half a stick)
Olive oil (3+Tbs)
Seasonings of choice. (I used garlic pepper, paprika, parsley and chives.)

METHOD:
1) Preheat oven to 350degF
2) Melt your butter, add the olive oil & seasonings in a mixing bowl
3) Slice your onions thinly
4) Slice your potatoes into medallions (or quarters if small)
5) Toss the potatoes & onions in the butter/oil/seasoning mix until coated.
6) Spread potatoes & onions on cookie sheet as evenly as possible.
7) Season the pork chops heavily with your main seasoning- in this case, garlic pepper- on both sides and spread them on the bed of potatoes & onions
8) Bake in oven at 350degF for 45min or until you see some browning on the food

The chops come out tender, and the potatoes & onions have a nice texture & flavor, enhanced by the drippings from the chops.

I’ve been doing variations of this for years. I’ve found that thicker chops won’t be cooked before the potatoes & onions are ready. And pork loin slices aren’t fatty enough- they dry out and toughen up in the time it takes the veggies to cook.

THAT SAID, I’m pretty sure that this recipe/cooking method would work just fine with chicken wings or sausages sliced into medallions or made into patties. Both are fatty enough to stay moist while basting the veggies below, and are thin enough to cook properly at the same time as the potatoes & onions.