Yield
4Author
Nicole KefalasPrep time
15 MinCook time
60 MinTotal time
1 H & 15 MOne Pan Pork Chops
This is a recipe that is similar to a favorite of mine growing up. I loved walking into the house smelling these pork chops. My mom used to call them Napoleon Pork Chops.
Instead of buying chicken stock, this recipe used chicken stock from a previous chicken I made. It included all the leftover vegetables and was very flavorful with root vegetables.
Ingredients
Instructions
- Preheat oven to 350 degrees
- Heat olive oil in oven prove safe pan. I prefer a cast iron skillet
- Season pork chops with salt, pepper, garlic, and tarragon. T
- Brown pork
- Cut tomatoes and onion in larger slices
- Add remaining ingredients
- (I would add extra salt and garlic to riced cauliflower)
- Bake in oven for at least 45 minutes. I like to leave it in longer.
Calories
539.97Fat (grams)
26.73Sat. Fat (grams)
8.32Carbs (grams)
9.68Fiber (grams)
3.00Net carbs
6.68Sugar (grams)
3.83Protein (grams)
63.30Sodium (milligrams)
863.78Cholesterol (grams)
191.13
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