This is one of our all time "easy-fix" dinners. Toss it together, pop it into the oven and go enjoy doing something else while it cooks! Although designed for 2, both these recipes expand easily to feed a crowd. Simply double or triple the ingredients as needed.
2 pork chops - 1/2" thick (loin or butt)
2 large carrots, washed and cut into 1/2" dice
1 large onion, chopped
1 large potato, washed and sliced into 1/2" dice
2 medium tart apples, washed, cored and chopped - leave skins on
2-3 Tbsps. water or apple juice
Lightly grease a 9x9 glass baking dish and preheat the oven to 400 degrees.
Be sure that the vegetables and apple are cut into approximately the same size dice so they will cook evenly.
Place chops in the bottom of the pan and top evenly with the vegetable/apple mixture. Sprinkle the water evenly over the top.
Tightly cover the pan with aluminum foil and bake for 30 minutes. Uncover the pan and bake for an additional 15-20 minutes or until the vegetables are fork tender and slightly browned on the top. The chops will be "fork-tender" and juicy. Lift out each chop with a spatula, plate, and pile remaining vegetable mixture on top.
VARIATION:
If you prefer your chops to have a bit more "crunch" - try this.
It is just bit more time consuming, but along the same lines and using the same basic ingredients.
Place your vegetable/apple mix in the bottom of the pan, then coat your chops with a mixture of crushed cornflakes and seasoned bread crumbs (1/4 cup of each blended, or use your favorite commercial mix). Place the coated chops on top of the veggies and bake uncovered for 45-50 minutes at 400 degrees.