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herbed pork chops and potatoes

(3 ratings)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This is a common dish in Malta (in the Mediterranean region). Nearly every family has their own favorite way of making it, which recipes tend to vary mostly in what seasonings are used (though some families like to add vegetables, especially zucchini strips or fresh green beans, to cook along with the chops and potatoes). But it's the cooking process that makes this such a great dish. Slow cooking at a lower temperature tenderizes and moistens the pork chops during roasting. Increasing the temperature during the last portion of roasting time is to brown and crisp the potatoes.

(3 ratings)
yield 4 serving(s)
prep time 20 Min
cook time 3 Hr
method Bake

Ingredients For herbed pork chops and potatoes

  • 2 md
    onions, peeled and thinly sliced
  • 2 clove
    garlic, minced
  • 4 thick
    pork chops
  • 2 tsp
    salt
  • 2 tsp
    black pepper
  • 2 tsp
    fennel seeds
  • 2 tsp
    dried oregano leaves
  • 3 to 4 lg
    baking potatoes, thinly sliced
  • 1 Tbsp
    olive oil
  • 1 1/2 cups
    vegetable broth
  • 1 Tbsp
    tomato paste

How To Make herbed pork chops and potatoes

  • 1
    Preheat oven to 275°F.
  • 2
    Arrange the onion slices across the bottom of a 9x13-inch baking dish, overlapping them if necessary. Sprinkle the garlic over the onions.
  • 3
    Arrange the pork chops over the onions, making sure the chops don't overlap. Season the chops with salt, pepper, fennel seeds and oregano.
  • 4
    Layer the potato slices over the chops, completely covering the chops. Drizzle olive oil over the potatoes.
  • 5
    In a large measuring cup with a spout, stir together the broth and tomato paste. Pour the broth into the baking dish from the side (don't pour it directly over the potato/pork layers).
  • 6
    Cover the baking dish with foil, and bake in the oven for 2 1/2 hours.
  • 7
    After 2 1/2 hours has elapsed, remove the foil, increase the oven temperature to 350°F and bake another 30 minutes or until the potatoes are browned and slightly crisp.
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