Old Country Style Pork Chops and Potatoes
This recipe comes from my Nona. It is super easy, flavorful, and cheap... I love it because it makes my house smell just like my Nona's house and it is fool-proof! The slow cooking makes the pork chops just fall apart with a fork.
- Ready In:
- 5hrs 5mins
- 4 pork chops
- 1 medium yellow onion, chopped
- 1⁄2 cup olive oil
- 8 red potatoes, peeled and quartered
- 2 tablespoons flour
- 14 ounces beef broth
- Preheat oven to 300 degrees.
- In a large cast iron skillet or oven-proof pan, heat olive oil over medium heat and add onions. Saute onions until they are soft and translucent.
- Add the pork chops and brown on each side. Once pork chops are browned, add in potatoes, positioning them in between the pork chops so that they are in contact with the skillet (not on top of pork chops).
- Whisk in 1 tablespoon of flour into 8 oz of beef broth and then pour into the skillet. Bring to a boil.
- Cover the skillet and transfer to the oven.
- After about 2 hours reduce the heat to 250 degrees and allow to continue to slow cook for another 2.5 hours.
- Whisk remaining flour into remaining beef broth. (If you want more gravy, use more broth. If you want a slightly thicker gravy, add a little extra flour.) Pour the mixture into the skillet and raise the temperature of the oven back to 300 for the remaining 30 minutes of cooking time.
- Serve and enjoy with some hot bread and butter and a salad and you're good to go!
MY PRIVATE NOTES
Add a Note
Join The Conversation
Pure comfort food. A real man pleasing meal. Simple to put together and smelled amazing while in the oven. The pork was so tender and not the least bit dry. I used russets and would use them again. Also, I was out of beef broth so I used chicken broth with a tablespoon of beef gravy mix stirred in.We loved the way the potatoes caramelized because of the caramelized onion from the slow baking. Just wonderful. Thanks for posting this recipe.
Nona knew what she was doing. This is superb! Since the recipe did not specify what type of chop to use, I chose the butt variety. The aroma/flavor that resulted from the slow/low cooking process is fabulous. I had to use my lasagna pan for this, as my chops were rather large and I only made 3 of them. :)