Latin-Style Pork and Potatoes

This recipe was in the final edition of our local paper in an article titled "For meat and potato lovers".

Makes 4 servings.

2 t. olive oil
1 pound boneless pork chops, trimmed of visible fat
1 sweet yellow onion, thinly sliced I used red onion.
4 cloves garlic, minced
1/4 t. salt
1/4 t. pepper
1/3 t. crushed red pepper flakes
1 bay leaf
1 lb. Yukon gold potatoes, thinly sliced I used russet.
1/2 c. white wine I used Marsala.
1 c. chicken broth
1/3 t. dried oregano leaves
Minced fresh parsley, optional, for garnish.

Heat oil in 10 inch cast iron or oven proof skillet over medium high heat. Cut chops in half or as needed to make 4 equal servings. Swirl pan to coat evenly with oil. Cook pork about 3 minutes on each side or until lightly browned. Remove pork and set aside.

Add onion and cook over medium low heat 3 minutes or until just beginning to lightly brown; stirring occasionally. Add garlic and cook 1 to 2 minutes. Place pork on top of onion. Sprinkle with salt, pepper, and red pepper flakes and baby leaf. Arrange potato slices around the outside edge of the skillet. Pour wine and broth over all. Sprinkle with oregano. Cover tightly and bake at 375 degrees 20 to 30 minutes or until pork reaches 160 degrees on a meat thermometer and is just slightly pink inside and potatoes are tender.

I wasn't sure if my skillets were oven-safe so I transferred everything to a glass baking dish and covered with foil before baking it. The meat was done before the potatoes, so I removed the meat and foil and then finished the potatoes, onion, and broth in the microwave for about 5 minutes.

Sprinkle with minced parsley just before serving. Serve pork with vegetables with broth spooned over each serving.

This recipe has some kick and was a nice change from any other way I've ever had pork chops.

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