This is one from her “French Chef Cookbook”. It’s very simple and very tasty. If you have a pan you can use on top of the stove and in the oven, it makes it easier. We use Corningware. Serves 2.
Ingredients:
- 2 Bone in pork chops about 1 to 1½ inches thick
- 2-3 Large carrots
- 2 Large red or white new potatoes
- 1/2 Teaspoon dried thyme
- 1/4 Cup chopped green onions
- Oil for cooking
- 1 Tablespoon butter
- Salt and Pepper
Directions: Preheat oven to 325° F
Peel carrots and potatoes and cut them into 2-to-3-inch pieces. Dry the chops with paper towels. In a medium soup pan, boil enough water to hold the veggies. Drop in the veggies, bring the water back to a boil and cook for two minutes. Drain in a colander.
Film a casserole or a skillet with just enough oil to coat, heat until very hot and brown the chops for 2 to 3 minutes on each side. Remove them from the pan leaving the fat in and drop in the potatoes and carrots to cook off the water and flavor the veggies with the pork fat. Push the veggies to the sides of the pan. Drain out all but 1 tablespoon of the fat. Add the chops back in. Season with salt, pepper and the herbs. Sprinkle the onions on the chops and dot with the butter. Cook for 20 to 30 minutes covered in the oven. Baste the meat and veggies a couple times during cooking with the pan juices.
This is one of those dishes that is great served right from the casserole dish.
