Pork chops baked on potatoes and onions
Preheat oven to 400°F.
Wash and thinly slice potatoes as whole circles. No need to peel, even if using Russets as they are sliced so thin and will soften as they cook.
Coarsely chop onion.
Layer in UNtreated 13"x 9" pan, potato circles, chopped onion, sprinkle black pepper, repeat. Leave enough room in pan to just place chops on top (so usually 2-3 layers of potatoes depending upon how thickly you sliced them).
Sprinkle both sides of pork chops with garlic powder and place on top of last layer of potatoes and onion. Sprinkle generously with black pepper.
Bake uncovered @ 400°F for about 45 mins, flip chops over and bake another 15 mins. until browned nicely.
I do NOT use boneless pork chops because they do not have enough fat on them to keep the potatoes from scorching, nor do they have enough flavor for this simple recipe. You may need to adjust initial bake time if chops are thin. I consider thick sliced to be btwn 3/4 to 1 inch thick...anything less and chops will be done but potatoes won't. I don't food process onions because they are too hard to distribute over potatoes, but hand chop them more finely if you would like them to be more "hidden". This is traditionally served with a pan of sauerkraut on New Year's Day to bring in good luck! (original name is pronounced "crum - pee- da- cha" but I have no idea how to spell that in Yugoslavian/Serbian!!)
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Serving Size: 1 Serving (403g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 493 | ||
Calories from Fat: 163 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.2g | 24 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 137.3mg | 42 % | |
Sodium 119.9mg | 4 % | |
Potassium 1478.3mg | 39 % | |
Total Carbohydrate 35.5g | 10 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 32.5g | ||
Protein 45.5g | 65 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 493
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