Pork Chops with Potatoes
Pork Chops with Potatoes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 671
- Total Fat
- 33
- Saturated Fat
- 12
- Carbohydrates
- 36
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 50
- Cholesterol
- 165
- Sodium
- 1160
- Total: 1 hr 45 min
- Prep: 10 min
- Cook: 1 hr 35 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 671
- Total Fat
- 33
- Saturated Fat
- 12
- Carbohydrates
- 36
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 50
- Cholesterol
- 165
- Sodium
- 1160
- Total: 1 hr 45 min
- Prep: 10 min
- Cook: 1 hr 35 min
Ingredients
4 fatty pork chops
2 cloves garlic, sliced
Kosher salt and freshly ground black pepper
1 tablespoon pork fat, or butter
1 1/2 pounds/750 g potatoes, peeled and thinly sliced
1 onion, sliced
4 slices bacon
1/2 teaspoon juniper berries
1/2 cup/125 ml white wine, cider or beer
1/2 cup/125 beef or chicken stock
A handful of chopped fresh parsley, for garnish
Directions
- Heat the oven to 325 degrees F/160 degrees C.
- Cut slivers in the pork chops and slide in slices of garlic. Heat the pork fat or butter in a pan on high heat. Sprinkle the chops with salt and pepper and brown them, about 3 minutes per side.
- Arrange half the potatoes and onions in a casserole. Sprinkle with salt and pepper and lay the chops on top. Scatter over the bacon and juniper berries. Cover with the remaining potatoes and onions. Sprinkle with salt and pepper again. Pour over the wine. Cut a piece of parchment to fit over the potatoes and pork chops and lay it in on top. Bake the dish for about 1 hour 30 minutes, pouring in the stock halfway through baking. Sprinkle with parsley to serve.
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