The one problem I had was that the potatoes didn't cook as much as I would have liked and the pork chops too much. So I'm going to give you directions on how to do it right, and not the way I did it. lol Also, I cooked these in the airfryer oven. If you can, please use your oven.
5-7 large potatoes
1 large onion
Sea salt and Pepper
2 cups vegetable broth (or chicken)
3 T corn starch dissolved in 1/3 c. water
Pork chops with Pepper and garlic powder
A 9x13 pan for 8 or more pork chops or an 8x8 for 6 small or 4 pork chops. And that's if you use boneless pork loin chops. If you're using bone-in, go with the bigger baking dish. Spray it well.
About 5-7 good sized potatoes. If using russets, peel and slice thin. If using reds, scrub and slice thin. Thinly slice 1 large onion.
Make the sauce with the vegetable broth and cornstarch and set aside.
Season and brown the pork chops in a little olive oil. DO NOT OVERCOOK.
Layer the potatoes and onions in the baking dish, pour the sauce over it all. Layer the pork chops on top. Cover with foil and bake at 350 degrees for about an hour. When the potatoes are tender, remove the foil and bake another 20 minutes or so, until the chops have a healthy browned color. Serve with your favorite vegetable side.
Bon Apetit !
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