1 Large, cast iron skillet (or an oven-safe skillet)
Ingredients
2tbsp.oil
4medimgarlic cloves(minced)
¾cupchopped red onion
1½lb.red potatoes(diced to small, bit-sized pieces)
1lb.bone-in pork chops(2 large chops)
2tbsp.chopped, fresh thyme
1tbsp.chopped fresh rosemary
2tsp.white wine vinegar
salt and pepperto taste, after cooking
Instructions
Preheat oven to 350 F.
In a large, oven-safe skillet, warm the butter or oil.
Add the garlic and onion and cook until the onions become translucent.
Stir in the potatoes and cook for about 10 minutes, stirring frequently. The potatoes should be slightly soft, but not fully cooked.
Add the pork chops, fresh thyme and rosemary, and the white wine vinegar. Brown the chops on both sides.
Transfer the entire skillet to the oven and cook for approximately 30-40 minutes or until the meat reaches at least 165° F. on a meat thermometer and the potatoes are cooked through.
Serve with veggies and season with salt and pepper to taste.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.