Succulent Pork Chops

Succulent Pork Chops


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The pork chop may be one of the most affordable forms of meat. However, its cheap price doesn't reduce its rich favor. These juicy pork chops served with oven baked potatoes will definitely make your mouth water.

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Time needed

10 min preparation + 30 min cooking

Serving Size / Yield

8 servings


  • Pork:
  • 4 pork loin chops, 1/2 inch thick
  • 1 tbsp live oil
  • 2 tsp ground black pepper
  • 3 tsp seasoning salt
  • 1 onion (chopped)
  • Potatoes:
  • 12 red or white baby potatoes
  • 1/4 C. good olive oil
  • 1 1/2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 tbsp minced fresh parsley

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Heat olive oil in a large skillet over a medium heat. Once the oil begins to sizzle, add in onions and water. Rub chops with 2 teaspoons seasoning salt and 1 teaspoon pepper. Cook pork chops on each side until golden brown. Cover, reduce heat, and simmer for 15 minutes.Turn chops over, and add remaining salt and pepper. Cover, and cook until water evaporates and onions turn light to medium brown.
Preheat the oven to 400 F. Cut potatoes on half. Transfer potatoes to a sheet pan and spread out. Drizzle olive oil, salt and pepper over the potatoes. Roast in the oven for 15 minutes or until browned and crisp.
Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

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