Cooking Instructions
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Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Line a rimmed sheet pan with parchment paper. Cut the
Mixed Baby Potatoes (4 1/2 cups)
in half and place the potato halves in a medium mixing bowl. Toss them with
Olive Oil (1 Tbsp)
. Then, season the potato halves with
Kosher Salt (1 tsp)
,
Ground Black Pepper (1 tsp)
, and
Garlic Powder (1 tsp)
. Toss again to make sure they are all coated nicely.
Step 3
Pour out the seasoned little potatoes over half of the sheet pan and set aside.
Step 4
Season the
Boneless Pork Chops (2 lb)
all over with
Kosher Salt (1/2 Tbsp)
and
Ground Black Pepper (1 tsp)
.
Step 5
Heat the
Olive Oil (2 Tbsp)
over medium-high heat. Add the chops to the pan and cook for 3 to 4 minutes on each side.
Step 6
Remove the pork chops from the pan. Save the pan for the sauce.
Step 7
Place the chops on the other side of the sheet pan. Put the sheet pan in the oven and roast for 20 to 24 minutes.
Step 8
To the pan, add 1 Tbsp of
Butter (1 Tbsp)
,
Garlic Powder (1 tsp)
, and
All-Purpose Flour (1 Tbsp)
. Whisk the flour into the melted butter and cook for 2 minutes.
Step 9
Whisk in the
Chicken Broth (1 cup)
scraping up any bits from the bottom of the pan. Reduce the sauce to medium and let simmer for 3 minutes. Remove the pan from the heat. Add the
Capers (2 Tbsp)
, juice from
Lemon (1)
, and the rest of the
Butter (2 Tbsp)
. Finish the sauce with a pinch of salt and pepper to taste.
Step 10
Remove the pork chops and potatoes from the oven and serve immediately. To serve, slice the pork chops and then smother them with the warm pan sauce. Serve with
Iceberg Garden Salad (4 3/4 cups)
.
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