Wednesday, October 29, 2008

Pork Chops with Potato Fans

  • 3 Tablespoons olive oil
  • 4 teaspoons lemon juice
  • 1 Tablespoon Worcestershire sauce
  • 2 teaspoons oregano
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper
  • ½ teaspoon ground mustard

  • 6 boneless pork chops
  • 6 large baking potatoes
  • ¼ teaspoon salt
  • ¼ cup butter, melted
  • 3 Tablespoons dry bread crumbs
  • 3 Tablespoons shredded Parmesan cheese
  • Green onions, sliced (optional - garnish)

Combine ingredients for marinade. Place pork chops and marinade in sealed container. Refrigerate and marinade for at least 8 hours. Remove pork shops from marinade and discard the marinade. Cook over medium high heat until done.

With a sharp knife, slice potatoes thinly but not all the way through, leaving slices attached at the bottom. Place potatoes in a greased shallow baking dish. Sprinkle with salt; brush with 1/4 cup butter. Bake, uncovered, at 425° for 30 minutes. Brush potatoes with remaining butter and sprinkle with bread crumbs. Bake 20 minutes longer. Sprinkle with Parmesan cheese. Bake 5-10 minutes more or until potatoes are tender and golden brown.

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