I've prepared this dish for a tableful of people, but it's also easy to fix just for two. If you like different vegetables, simply add them along with the other ingredients. My side dishes for this meal are toasted bread and salad. —Shirley Lazor Colorado Springs, Colorado
- 2 pork loin chops (3/4 inch thick)
- 1 tablespoon canola oil
- 2 medium potatoes, peeled and sliced
- 1 medium onion, sliced
- 1 medium carrot, sliced
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- In a large skillet, brown pork chops in oil. Place in a greased 8-in.-square baking pan. Layer potatoes, onion and carrot over chops. Dot with butter. Sprinkle with salt and pepper.
- Cover and bake at 350° for 55-60 minutes or until pork chops and vegetables are tender. Yield: 2 servings.
Originally published as Pork Chop Dinner for Two in Reminisce Extra August 1995, p47
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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