Lone Star Pork Chops
Big and bold, just like the state these chops are named for, this dish is suited for outdoor cookout, camping trips or family reunions. Serve with coleslaw, fresh fruit and hot, buttermilk biscuits.
4 boneless pork loin chops, 3/4-inch thick
2 tablespoons all-purpose flour
1 teaspoon fajita seasoning
1 tablespoon vegetable oil
3 tablespoons butter
3/4 cup chopped onion
1/2 cup chopped green bell pepper
1 jalapeño chile, seeded and chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
2 teaspoons fajita seasoning
1/4 teaspoon paprika
1 1/2 cups milk
1 1/4 pounds potatoes (about 3 large), sliced
Nonstick cooking spray
- Combine 2 tablespoons flour and 1 teaspoon fajita seasoning in shallow dish. Coat chops on both sides with flour mixture.
- Preheat oven to 350°F (175°C)
- Cook chops in hot oil in large skillet until lightly brown, turning once. Remove chops.
- For sauce, melt butter in medium saucepan over medium heat. Add onion, bell pepper, jalapeño chile and garlic; cook until tender.
- Combine 3 tablespoons flour, 2 teaspoons fajita seasoning and paprika in small bowl. Stir flour mixture into vegetable mixture in saucepan. Add milk to vegetable mixture. Cook and stir until thickened and bubbly.
- Coat 7x11-inch baking dish with nonstick cooking spray. Place half of the potatoes in baking dish. Top with half of the sauce. Repeat layers. Top with pork chops. Cover baking dish with foil. Place baking dish on baking sheet.
- Bake 1 hour. Remove foil. Bake just until potatoes are tender, 15 to 20 minutes. Let stand 10 minutes before serving.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 498 calories Protein 32 grams Fat 21 grams Sodium 348 milligrams Cholesterol 95 milligrams Saturated Fat 9 grams Carbohydrates 46 grams Fiber 4 grams.
Recipe provided courtesy of National Pork Board.