Old Country Style Pork Chops and Potatoes
Transport your taste buds to a rustic countryside kitchen with this Old Country Style Pork Chops and Potatoes recipe. Bone-in pork chops are seasoned, lightly floured, and seared to golden perfection before being baked in a luscious, creamy sauce infused with sautéed onions, garlic, fresh thyme, and chicken broth. Tender russet potatoes are layered beneath the pork, soaking up all the rich, savory flavors during their time in the oven. This hearty dish is the perfect blend of comfort and elegance, ideal for family dinners or cozy gatherings. Garnish with fresh parsley for a pop of color and serve this homestyle meal hot for guaranteed rave reviews.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 4 medium russet potatoes, peeled and sliced into 1/4-inch rounds
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season the pork chops on both sides with salt, black pepper, and paprika.
Lightly dredge the pork chops in flour, shaking off any excess.
In a large, heavy skillet, heat olive oil and butter over medium-high heat.
Sear the pork chops for 3-4 minutes on each side until golden brown. Remove them from the skillet and set aside.
In the same skillet, lower the heat to medium and add the sliced onion. Sauté for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Pour in the chicken broth, scraping the bottom of the skillet to deglaze and release any browned bits.
Stir in the heavy cream and thyme leaves, bringing the mixture to a gentle simmer.
Layer the sliced potatoes evenly in a large, greased baking dish.
Pour half of the onion and cream mixture over the potatoes, ensuring even coverage.
Place the seared pork chops on top of the potatoes, then pour the remaining onion and cream mixture over the pork chops.
Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 40 minutes.
Remove the foil and bake for an additional 15-20 minutes until the potatoes are tender, and the sauce is bubbling.
Garnish with chopped parsley, if desired, and serve hot.
Nutrition Facts
Calories |
3863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.3 g | 314% | |
| Saturated Fat | 106.5 g | 532% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 4065 mg | 177% | |
| Total Carbohydrate | 171.2 g | 62% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 13.2 g | ||
| Protein | 219.1 g | 438% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 6653 mg | 142% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
