Pork Chops with Potatoes, Onions and Rosemary

Ingredients

Olive oil
1 Tbsp butter
2 1/2 c sliced yellow onions
2 garlic cloves, peeled and minced
2 large potatoes
4 pork chops, about 1 inch thick
1/2 c chicken broth
1/4 tsp dried rosemary
freshly ground pepper

Method

Cook the onions and garlic in a tablespoon or two of olive oil and the butter until soft but not browned. Remove from pan and reserve.
Peel the potatoes and slice 1/4 inch thick. Sauté in a thin film of olive oil in the same pan over moderately high heat until tender, turning to brown both sides. Remove from pan and add to the onions.
Lightly flour pork chops and brown on both sides (having added more oil if pan is too dry). Lower heat, return potatoes and onions to the pan and add chicken broth, rosemary and pepper. Cover tightly and simmer gently for about 20 minutes, or until the chops are tender. Serves 2 to 4.

Source

Adapted from a recipe card promoting Simple Pleasures by Helen Hecht.

Comments

Sounds good. What might stop me from making this is the tedium of sautéing the potatoes until tender and browned. It sounds trivial but I know from experience (making simple sautéed potatoes) that it’s not a cooking task I enjoy. You have to keep turning and stirring them for what seems to take forever. Yet you can’t take a shortcut and simply steam them in the recipe liquid, or they just don’t come out nearly as tasty. It’s a chore best done with a good book, audiobook, or favourite music on hand.
No salt? Maybe it’s assumed in the chicken broth.