Made for lunch. My posts are never liked by anyone. Doesn't that look good?
Preperation
30 minutes
Cooking
90 minutes
Portion (s)
4 servings
* INGREDIENTS :
° 4 bone-in pork chops, about 1 inch (2.5 cm) thick
° 3/4 teaspoon of salt
° 3/4 teaspoon ground black pepper
° 3 tablespoons of olive oil
° 2 lb onions, sliced
° 1/3 c chop fresh parsley
° 2 tsp wine white vinegar
° 2 lbs yellow potatoes (such as Yukon Gold), peeled and sliced
° 1/2 teaspoon dried thyme
° 3/4 cups salted chicken broth
* PREPERATION :
1. Sprinkle the pork chops with 1/4 tsp. (1 mL) salt and 1/4 tsp. (1 ml) of the pepper. In skillet, heaat 1 Tbsp. to tab (15 ml) of the oil over medium-high heat. Add the pork chops, a few at a time, and brown them for about 6 minutes (turn them halfway through cooking). Reserve on a plate. Degrease the pan.
2. In the pan, heat 1 tbsp. to tab (15 ml) of remaining oil over medium heat. Add the onions, parsley (reserve 2 tbsp / 30 ml of the parsley), 1/4 tsp. (1 mL) each of salt and pepper and cook, stirring occasionally, for about 20 minutes or until onions are tender and golden. Add the vinegar and mix.
3. In a large 12 cup (3 L) capacity baking dish, combine the potatoes, thyme and remaining oil, salt and pepper. Pour the broth over the potato mixture. Place the reserved pork chops and their juices over the potatoes and cover with the onions. Cover the dish and bake at 425 ° F (220 ° C) for 50 to 60 minutes or until the potatoes are tender.Let stand for 5 min uncovered before serve . Sprinkling with resrve parsley.
Enjoy !
