This was really easy to make, and we loved it! For a big family, just add more chops and potatoes. If you use thinner chops, bake for a shorter time.
Ingredients:
2 tablespoons olive oil
3 to 4 boneless thick pork chops, about 3/4 to 1-inch thick
2 tablespoons flour
Creole seasoning
4 to 6 medium red potatoes, peeled or not, cut in 1/2-inch thick wedges
2 cloves garlic, minced
1/2 cup chicken broth
pepper to taste
Preparation:
Heat olive oil in a large skillet over medium high heat.
Sprinkle the chops with Cajun seasoning then flour.
Add to the hot pan.
Fry for a few minutes on each side, until nicely browned.
Sprinkle the prepared potatoes with a little Cajun seasoning and pepper then add to the pan.
Add garlic.
Toss to coat with the oil and garlic. Fry for just a few minutes, then remove everything to a baking dish.
Drain off any excess oil, then deglaze the skillet with the chicken broth, scraping bits off the bottom.
Bring to a boil then pour the liquid over the chops and potatoes.
Bake in a preheated 350° oven for about 45 minutes.
Serves 2 to 4.