poke chops onions and taters

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Yumm, yum! What's for supper? For those who love to prepare food, or eat food, or just talk about food.

45 Members, Created 2/2/2011 -

Administrators: KE (owner) , BConk , eagleisland , pandjlocke

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From dat on 2/3/2011 10:03:08 AM

sprinkle lemon pepper generously on both sides of pork chops then cover the bottom af a baking pan with them, slice onions to cover the porkchops, then slice potatoes and cover the onions, then several tablespoons of butter then sprinkle more lemonpepper then another layer of onions then another layer of taters. more butter and lemon pepper on top.

bake at 350 covered with aluminum foil untill taters are almost done then uncover and finish cooking 'till taters brown, by the time the taters are done the pork chops will be done and tender. (hard to get to many onions in it)

7 Comments
	pandjlocke says: 2/3/2011 10:31:15 AM I cook an Irish version of that which includes bacon strips, sausage links and parsley in the layers.
	KE says: 2/4/2011 1:33:18 PM These sound related to my version of country ribs, if you replaced the potatoes with saurkraut and tomatoes. And use brown sugar and garlic instead of lemon pepper. Well at any rate, they both contain pork in some form and you bake it.
	rinemb says: 2/23/2011 7:36:59 AM Sounds about like how my German MIL and her Oma used to do pork chops, though with salt and pepper only. I have a bad cooking record with pork chops. I think I will give this a go. Come to think of it, with my new Tagine coming (see Moroccan Chicken topic) I could do this in the tagine. Brad
	rinemb says: 2/23/2011 7:38:27 AM How thick of pork chops do you cook?
	dat says: 2/23/2011 8:00:53 AM usually about a half an inch or so, you could probably use country style cuts too, the meat basicly simmers in the butter and pork fat 'till tender
	rinemb says: 4/24/2011 9:04:11 PM Hey, Dat, sounds like a perfect dutch oven thing with campfire coals below and on lid? Brad
	dat says: 11/30/2013 7:28:46 AM asd many times as I've gone camping and cooked on the dutch oven, I never have tried it, but I'll bet you're right
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