Smothered Pork Chops, Melting Roasted Potatoes.

 RECIPE COURTESY OF TYLER FLORENCE

Smothered Pork Chops

Ingredients

 1 cup all-purpose flour

2 tablespoons onion powder

2 tablespoons garlic powder

1 teaspoon cayenne

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 pork chops, 3/4-inch thick, bone-in

1/4 cup olive oil

1 cup chicken broth

1/2 cup buttermilk

Chopped fresh flat-leaf parsley, for garnish

• Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.

• Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.

MELTING ROASTED POTATOES 

yield: 6 SERVINGS prep time: 15 MINScook time: 50 MINStotal time: 1 HR 5 MINS

INGREDIENTS

• 3 pounds Yukon Gold potatoes, peeled
• 4 tablespoons salted butter, melted
• 1 teaspoon dried thyme, or 1 tablespoon fresh
• ¾ teaspoon salt
• ¼ teaspoon pepper
• 1 ½ cups low-sodium chicken broth
• 2 garlic cloves, finely minced

INSTRUCTIONS 

• Preheat the oven to 450 degrees F, making sure one of the oven racks is in the upper-middle position. Square the ends off the potatoes by cutting off the rounded edges (you don't have to chop off a lot, but you want the ends flat) and then cutting the potatoes into about 1-inch thick slices.
• In a large bowl, toss the potatoes with the butter, thyme, salt and pepper. Place the potatoes in a single layer in a 9X13-inch ceramic or metal baking dish (don't use glass as it can shatter when adding the chicken broth later).
• Roast the potatoes for 20-22 minutes, until the bottoms are browning around the edges. Remove the baking pan from the oven and flip the potatoes with a flat spatula. Return to the oven and roast for another 15 minutes.
• Remove the pan from the oven, flip the potatoes again and add the chicken broth and garlic. Roast once more (last time, promise) until the potatoes are tender and the sauce has reduced just slightly, about 15 minutes.
• Serve the potatoes with the sauce drizzled over the top.

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/melting-roasted-potatoes/

From Beth  Lore, I've made the Melting Roasted Potatoes.....they're delicious.  I would follow the basic recipe (I think I just sliced my potatoes into thick slices....) and then I'd add some lemon juice to the chicken broth and use Greek oregano as a seasoning.

They take a while to bake but really are worth the time.....

Oh, and I think I stuck them under the broiler to get a bit of brown & crisp at the end ~ it's been a while since I've made them.

from Lore   roasted potatoes, Greek style. I thought I knew all about potatoes, but these were amazing. First braised in chicken broth, lemon juice and some oil. Then when not quite done, remove from the liquid, and in the oven to roast until crispy and golden brown!  Really good.”