Pork Chops with Potatoes, Onions & Rosemary

Jamie Mastrio
I love when I Google various ingredients to see what ideas I can get - this was one that I found, but changed a bit (as I always do).  The kids, again, loved it, and I was pleased with the results.


  • Olive oil
  • 1 tbsp. butter
  • 2 1/3 c. onions your choice on what kind, I use sweet onions diced
  • 1/2 c. celery optional diced
  • 1/2 c. carrots optional diced
  • 2 garlic cloves peeled & minced (I didn't have any cloves, so I used the chopped stuff)
  • 3 lg. potatoes I had small potatoes, but I cut them in my mandolin slicer to get 1/4" slices
  • 6 pork chops cut about 1/2" thick (I use the thin sliced, bone-in variety. I think it's juicer and more flavorful)
  • Flour like a cup or so
  • 1/2 c. chicken broth
  • 1/4 tsp. dried rosemary
  • Fresh ground pepper
  • 1 c. half and half or cream


  • Put 1 or 2 tablespoons olive oil and butter in a large skillet and cook onions (celery and carrots if using them) and garlic, without browning, until soft. Remove from pan and reserve.
  • Peel and slice potatoes 1/4 inch thick. Add olive oil to pan and saute potatoes until tender over moderately high heat, turning to brown both sides. I like to put fresh cracked pepper and sea salt on the potatoes as they cook, I think it adds a nice flavor to the end product. Add them to the onion (celery/carrot) mixture.
  • Lightly flour the pork chops.
  • Add more oil if the pan seems dry and brown chops on both sides.
  • Lower heat and return potatoes and onions to the pan and add the chicken broth, rosemary and pepper. The way I did it was, put a layer of pork chops, put a layer of the potato/onion (carrot/celery) mixture, then another layer of pork chops, and repeat. I got two layers of deliciousness!
  • Cover tightly and simmer gently about 15 minutes or until chops are tender.
  • Last step, I took the solid ingredients out of the pan (put in another pan to hold), and added the half and half to the hot pan, it created an amazing cream sauce, that I returned the pork chops/potatoes to and cooked another five or so minutes to let absorb the creamy goodness. It was almost like a creamy potatoes with pork chop recipe!


The combination of the nicely browned potatoes with the creamy sauce and the tender delicious pork chops was MMMMMMMMMMMM MMMMMMMMMM GOOOOOD!


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