- 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
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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