- Pork Chops4 - 6
- Small Russet Potatoes3 - 4(cut in quarters)
- Chicken Stock1 Cup
- Fresh Garlic Cloves4 - 5
- Fresh or Dry Parsley1/4 Cup
- Vegetable Oil(for pork chops)
- Olive Oil3 Tablespoons(for potatoes)
- Salt, pepper, garlic powder
There are days when we want a quick hearty meal but we don’t have time to braise the potatoes that make this meal so tasty. This is a delicious side for those that don’t want to wait for the oven to warm up for roasting. During those warm months, the last thing we want to do is put on the oven. Most braised dishes take hours to make but for this recipe that time is reduced drastically. This dish takes about thirty minutes.
- Wash and season pork chops with salt, pepper and garlic powder. Cook on medium heat, turning them until brown on both sides. Set aside while potatoes are cooking.
- Cut the potatoes in quarters and then place them into a pot where they will fit in a snug, single layer. You can leave the skin on the potatoes for extra nutrients. Toss them in a pot with chicken stock, garlic, and olive oil, and cook until tender. The chicken stock reduces down to a syrup, coating every potato in a meaty glaze. The garlic cloves break down until they dissolve in the sauce. Cover the pot and bring the stock to a simmer. Reduce heat to medium-low and cook for 20 minutes. Remove the lid, turn the heat to high, and cook until the liquid reduces, becomes thick, and starts to coat the potatoes. Stir occasionally.
- After pork chops are cooked, and potatoes are braised, add the potatoes into the same pan, sprinkle with chopped parsley and serve together with a side of steamed vegetables.
Serving size 4-6. Prep time- 10 minutes. Cook time 30 minutes