Get Ready To Dig In To Some Baked Pork Chops With Potatoes & Tomatoes
4 Thick Pork Chops (about 1”)
3 C thinly sliced potatoes
¼ C thinly sliced onions
½ C butter, ghee, pork fat, bacon drippings, etc.
14.5 ounce can diced tomatoes and juice
2 T Rice flour
Salt, Pepper & Herb
Heat heavy bottom fry pan, add fat and brown chops on both sides. Season generously with salt and pepper.
Using a large glass pie plate (10.5”) or other oven proof glass baking dish (sometimes my chops do not fit my pie plate), place half of the potatoes, season generously with salt and pepper, then place the onions over the potatoes and cover the onions with the rest of the sliced potatoes and season with salt and pepper.
Place chops over potatoes.
In the same pan used for browning the chops, ad 2 T of flour to drippings (if you don’t have enough fat here, add more butter or fat to the pan before adding the flour) in the pan and mix until smooth. Then add slowly, the tomatoes and juice. Season with 1 t each: salt and ¼ t pepper and ½ t of an herb of your choice (I like basil, marjoram would work well here, too.). Cook until thick, simmer for a minute or two.
Pour this sauce over eat and vegetables.
Cover and bake at 350° for 45 minutes for thick chops.
This recipe would work well for lamb or veal chops, too.