3 Reviews

There are only two of us so I used two very nice thick pork chops, but didn't halve anything else. As a matter of fact, I added a sweet potato to the veggies. I also used a granny smith apple since that's what I had on hand. The smell while this was baking was awesome and the veggies were all wonderful. But I think that next time I'll use some apple juice instead lemon although the lemon zest was nice the juice as just too much for me (oh, I did halve that)

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Mysterygirl January 05, 2005

I upped the temp to 475 to prebake the veggies(I used potatoes,carrots and onions tossed in olive oil,california pepper blend,garlic powder and bit of sea salt)for about 17 minutes. I also seared the pork chops in a bit of olive oil. I reduced the oven temp back to 425,then baked everything for only 30 minutes. I used 1 1/4" thick boneless chops. They were perfect.

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Jomom2 January 16, 2015

I made this last night and it was incredible! I cooked the whole meal in a deep cast iron pan. I even planned to take a photo, but the minute it came out of the oven it was plated, served and eaten! Next time there will be a picture. I used leeks instead of onions and splashed a little bit of red wine instead of lemon juice. The entire meal was incredibly tasty and there were no leftovers. The carrots, parsnips, garlic, and leeks at the bottom of the pan became slightly candied from the olive oil and red wine baking. Try this meal this winter and you will not be dissappointed.

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David M. November 30, 2013
Baked Pork Chops With Roasted Potatoes, Parsnips and Carrots