| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Spanish |
New import |
4 |
Servings |
INGREDIENTS
| 8 |
|
Cloves garlic |
| 1/4 |
c |
Minced fresh parsley |
|
|
About 3 tsp salt (divided |
|
|
Use) |
| 4 |
tb |
Olive oil (divided use) |
| 1/4 |
c |
Freshly squeezed lemon juice |
| 3 |
md |
Baking potatoes, cut into |
| 1/8 |
|
Inch slices |
|
|
Freshly ground pepper to |
|
|
Taste |
| 4 |
|
Pork chops, each about 1 1/4 |
|
|
Inch thick |
| 1/4 |
c |
Chicken broth |
INSTRUCTIONS
Preheat oven to 350 F. Mash the garlic, parsley and 1/4 teaspoon of the
salt together using a mortar or a mini food processor. Stir in 3
tablespoons of the oil and the lemon juice. Spread 2 teaspoons of this
mixture over the bottom of a shallow casserole and arrange half of th In a
skillet, heat the remaining tablespoon of oil and sear the chops on both
sides. Sprinkle the browned chops with some of the salt and pepper, brush
with some of the parsley-garlic mixture, and place the chops on top of the
potatoes in the casserole. Arrange the remaining potato slices over the
chops, sprinkle with the remaining salt and pepper, and spoon on the
remaining parsley-garlic mixture. Add the chicken broth, cover and bake for
45 to 60 minutes, or until the potatoes are tender. Makes 4 servings.
Per serving: Calories 580 Fat 40g Cholesterol 91mg Sodium 484mg Percent
calories from fat 61%
The Washington Post/ "Delicioso!: The Regional Cooking of Spain Dallas
Morning News-Food 8/21/96 Typos by Bobbie Beers
Posted to MM-Recipes Digest V4 #052 by BobbieB1@aol.com on Feb 20, 1997.
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