Roasted Pork Chops

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.


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


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.

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