Spanish pork chops with garlic and lemon

4 Servings

Ingredients

Quantity Ingredient
8 Cloves garlic
¼ cup Minced fresh parsley
About 3 tsp salt (divided
Use)
4 tablespoons Olive oil (divided use)
¼ cup Freshly squeezed lemon juice
3 mediums Baking potatoes, cut into
⅛ Inch slices
Freshly ground pepper to
Taste
4 Pork chops, each about 1 1/4
Inch thick
¼ cup Chicken broth

Directions

Preheat oven to 350 F. Mash the garlic, parsley and ¼ teaspoon of the salt together using a mortar or a mini food processor. Stir in 3 tablespoons of the oil and the lemon juice. Spread 2 teaspoons of this mixture over the bottom of a shallow casserole and arrange half of th In a skillet, heat the remaining tablespoon of oil and sear the chops on both sides. Sprinkle the browned chops with some of the salt and pepper, brush with some of the parsley-garlic mixture, and place the chops on top of the potatoes in the casserole. Arrange the remaining potato slices over the chops, sprinkle with the remaining salt and pepper, and spoon on the remaining parsley-garlic mixture. Add the chicken broth, cover and bake for 45 to 60 minutes, or until the potatoes are tender. Makes 4 servings.

Per serving: Calories 580 Fat 40g Cholesterol 91mg Sodium 484mg Percent calories from fat 61%

The Washington Post/ "Delicioso!: The Regional Cooking of Spain Dallas Morning News-Food 8/21/96 Typos by Bobbie Beers Posted to MM-Recipes Digest V4 #052 by BobbieB1@... on Feb 20, 1997.

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