I am still trying to incorporate more raw foods into my diet. Tonight, though, I made yummy pork chops. I know, my wonder probably amazes you. How can one thoughtfully ponder, “where does the weight come from?” You must think I have lost my mind. Don’t fret. I am simply having a flare up. It’s my dining amnesia again. I forget the terrible things that I ate yesterday…this morning…and for snack today. Oh boy. Why DO I wonder?
This recipe is for my north of the mason dixon line cousins who read this blog. Come on ya’ll. Eat with the Hulsey’s tonight. Grab a pork chop, a biscuit, and a glass of sweet tea. You are dining southern style!
Pork chop. Pork Chop. Give me little sop. Makes Brian’s mouth go flippity flop!
When you read that, hon, I hope it makes you smile vs. wanting to shoot me.
- 6 thick pork chops
- 2 tablespoons vegetable oil
- 1 cup white wine, or broth
- 4 potatoes, thinly sliced
- 2 large onions, thinly sliced
- 1 teaspoon dried leaf thyme
- 1/4 cup (4 tablespoons) minced fresh parsley, divided
- 2 cups beef broth
- 1/2 cup soft bread crumbs, tossed with 2 tablespoons butter, melted
- 1/4 teaspoon dried leaf thyme
Brown pork chops in oil. Increase heat and add wine, scraping up browned bits. Place pork chops in baking pan; pour in pan juices. Top with potatoes, sliced onion, 1 teaspoon thyme, and 3 tablespoons of the parsley. Pour beef broth around sides. Cover tightly with foil and bake at 350° for 30 to 40 minutes. Take out of the oven and sprinkle with buttered bread crumbs and remaining parsley and a little more thyme. Put back in oven and bake for about 5 to 10 minutes longer, until crumbs are lightly browned.
Photo by Lelonopo
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