- 1 pound carrots, julienned
- 1 medium onion, sliced
- 1/2 cup raisins
- 3 tablespoons olive oil
- 8 pork chops (3/4 inch thick)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon paprika
- Layer carrots, onion and raisins in a 13-in. x 9-in. baking dish; drizzle with oil. Cover and bake at 325° for 15 minutes. Sprinkle pork chops with salt, pepper and paprika; place over vegetables. Cover and bake for 30 minutes. Uncover and bake 20 minutes longer or until pork juices run clear. Yield: 8 servings.
Originally published as Vegetable Pork Chop Dinner in Country Pork 1996, p76
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed Jan. 22, 2014
"left out the raisins and added thin cabbage wedges from one head. this will blow you away."
Reviewed Aug. 21, 2008
"this is the best meal Ive tried in ages and EZ to fun to prepare. thanks.."