Preheat oven to 350 F. Mash the garlic, parsley and ¼ teaspoon of the salt together using a mortar or a mini food processor. Stir in 3 tablespoons of the oil and the lemon juice. Spread 2 teaspoons of this mixture over the bottom of a shallow casserole and arrange half of th In a skillet, heat the remaining tablespoon of oil and sear the chops on both sides. Sprinkle the browned chops with some of the salt and pepper, brush with some of the parsley-garlic mixture, and place the chops on top of the potatoes in the casserole. Arrange the remaining potato slices over the chops, sprinkle with the remaining salt and pepper, and spoon on the remaining parsley-garlic mixture. Add the chicken broth, cover and bake for 45 to 60 minutes, or until the potatoes are tender. Makes 4 servings.
Per serving: Calories 580 Fat 40g Cholesterol 91mg Sodium 484mg Percent calories from fat 61
The Washington Post/ "Delicioso!: The Regional Cooking of Spain Dallas
Your Spanish Pork Chops with Garlic and Lemon is ready. Happy cooking!
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