Pork Chop Oven Dinner
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Oven
- Oven Safe Skillet
Ingredients
- 6 pork chops, ¾ inch thick
- 3 tablespoons all-purpose flour
- ¾ teaspoon salt
- dash black pepper
- ¼ teaspoon garlic powder
- ½ cup water
- ¼ cup dry sherry
- 1 tablespoon fresh parsley, chopped
- ¼ teaspoon ground cloves
- 3 peppercorns
- 1 bay leaf
- 6 small carrots, peeled, halved lengthwise
- 6 small potatoes, peeled, halved
- 1 medium onion, thinly sliced
Instructions
- Trim fat from chops, heat the fat in a large oven safe skillet (cast iron would be perfect for this), cook until you have about 2 tablespoons of melted fat in the pan then remove the solids.
- In a shallow bowl, mix together the flour, salt, pepper as desired, and garlic powder.
- Coat chops with flour mixture, add to the skillet and brown each side well. Remove chops as they are browned, work in batches.
- Preheat your oven to 180° C (350° F).
- Pour off the excess fat from pan, then add the water, sherry, parsley, cloves, peppercorns, and bay leaf.
- Add the carrots and potatoes to the pan, season generously with salt and pepper.
- Arrange the chops on top of the vegetables.
- Add the onion slices on top of the chops.
- Cover and bake for 1 to 1¼ hours or until the vegetables are tender.
- Remove the chops and vegetables to a serving plater.
- Skim off excess fat, remove the bay leaf and peppercorns. Pour the gravy into a serving bowl.
- Serve and enjoy.
Notes
Low cost per serving.
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