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Pork Chops Champvallon

Servings:
Serves 4 Servings
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Ingredients

  • 4 pork chops
  • 1 tablespoon dbk tuscan spice mix
  • 5 tablespoon extra-virgin olive oil
  • 2 tablespoon large onions
  • 2 clove garlic
  • 2 sprig fresh thyme
  • 2 sprig bay leaves
  • 3 pound idaho potatoes
  • 3 pound Salt and freshly ground pepper
  • 3 cup unsalted chicken stock
  • 2 sprig flat-leaf parsley, leaves only, minced

Preparation

Baking Directions:

Center a rack in the oven and preheat the oven to 350°F.

Warm 2 tablespoons olive oil in the DBK Braiser Pan over high heat.

Season the pork chops with the DBK Tuscan Spice Mix.

Add the pork to the pot and sear on each side for 3 to 4 minutes.

Remove the pork and set aside.

  Add 2 tablespoons of olive oil to the same DBK Braiser Pan over medium heat.

Add the onions, garlic, thyme, and bay leaves and sweat, making sure the onions do not color, for 8 to 10 minutes.

Drain the potatoes and put into a mixing bowl.

Add the onion, garlic, and herbs, season with salt and pepper, and mix well.

Brush the inside of the DBK Braiser Pan with 1 tablespoon of olive oil.

Evenly spread half of the potato/onion mixture on the bottom of the pan, making sure to include 1 bay leaf and 1 thyme spring.

Fit all the chops side by side over the potato layer and cover with the remaining potato/onion mixture.

Press down on the top layer with a rubber spatula or the back of a large spoon.

Pour in enough chicken stock so that the liquid reaches the top layer of potatoes.

Cut a piece of parchment paper to fit the inside of the pan to use as a lid.

Cut a tiny hole in the center of the parchment paper and brush with the remaining 1 tablespoon olive oil.

Put the parchment paper, oil side down, on top of the potatoes, making sure the entire surface is covered.

Bake for 75 to 90 minutes, until the top layer of potatoes is light golden brown.

The inside should be moist, with 1/3 of the chicken stock left.

Discard the parchment paper, bay leaves, and thyme.

Sprinkle the parsley leaves over, and serve immediately straight from the pan.

 

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