Down home cooking in one pot! I haven't tried this on the
grill yet but plan to very soon. The recipe was adapted from
one in a book called 'Shuck Beans, Stack Cakes and Honest
Fried Chicken' by Ronni Lundy.
Baked Garlic Chops
2 -3 cloves garlic, peeled and crushed
1/2 tsp. salt
2/8 tsp. pepper 4 pork chops, 1 inch thick* 2 Tbs. olive oil
(or as needed) 2 large white potatoes 1 large yellow onion
3/2 c. water
*Boneless butterfly chops work well
Early in the day, crush the garlic in a small, sturdy bowl
(or pestal & mortar). Add the salt & pepper and make a
paste. Trim excess fat from chops if desired (pork these
days is so lean I wouldn't bother and in fact I increased
the amount of oil in this dish slightly to make up for the
lack thereof). Rub each chop on both sides with the garlic
paste. Place the chops in a glass container, cover and
refrigerate at least 4 hours.
Preheat the oven to 350F. Heat a dutch oven or metal deep
covered roasting pan over medium heat. Add the olive oil to
the pan and brown the chops on both sides. Meanwhile, wash
the potatoes and cut in half lengthwise. Peel the onion and
slice into 4 thick rounds.
Remove chops from pan and put the potatoes in, cut side
down. When they are slightly browned, remove pan from heat
and remove potatoes from pan. Add water to the pan and
scrape the browned drippings from the bottom. Put the
potatoes back in the pan, this time skin-side down. Lay an
onion slice on top of each potato and a chop on top of each
onion. Cover and bake for 1 hour. Serves 4
Jill