Tonight I made an old favorite. It’s a meal I used to make more than 20 years ago and I originally made it from a Crisco cookbook that I received free with some purchase. I no longer have the cookbook and this is my best recollection of the ingredients except I’m using olive oil instead of Crisco oil and probably I’m using considerably less oil than the original recipe. What’s nice about this meal is that it’s quick to assemble and you can toss it in the oven and then head off to other activities until it’s ready.
4 pork chops
2 pounds small red skinned potatoes, sliced
1 tablespoon olive oil
1 tablespoon dried parsley
1 ½ teaspoon caraway seed
Zest of 1 lemon
Juice of 1 lemon
½ cup chicken broth
½ teaspoon salt
Toss the pork chops, potatoes, olive oil, parsley, caraway, and lemon zest in large Ziploc plastic bag, seal and toss until chops and
potatoes are evenly coated with lemon, caraway, and parsley. Preheat oven to 425 degrees F. Toss contents of Ziploc bag into a 9 x 11
inch glass casserole dish. Arrange ingredients so that potatoes are on the bottom of the dish and chops sit on top
of the potatoes. Add juice of the lemon, chicken broth and salt to the dish, cover with foil and bake for 40 minutes.
Here are a couple of photos of beautiful Michigan, it’s so nice when you can get out and enjoy nature, there’s so much here to enjoy. Karen