Baked Pork Chops with Vegetables


My stove top quit a couple of weeks ago.  No repairman is available until after Thanksgiving.  To cook anything, I must use the oven, microwave, or electric roaster.  Last night a friend came over for dinner.  Decided to try something I had never tried before:  roasting the pork chops in the oven with vegetables.

4 pork chops

3 medium red skinned potoates, sliced

2 poblano peppers, seeded and chopped

2 jalapeño peppers, seeded and chopped (optional)

1 medium sized red onion, chopped

2 apples, cut into slices–I used Jonathan

5 medium sized baby portabello mushrooms, sliced

Olive oil

Rubbed sage

Dried thyme

I used a cast iron enamel roasting pan.  Use whatever you have so that you can layer the ingredients.  Pour enough olive oil into the bottom of the pan to cover the bottom.  Layer the chopped onions with  potato slices on top.  Place the pork chops on top of the potato slices.  Sprinkle rubbed sage to cover lightly the pork chops.  On top of the pork chops, layer the poblano and jalapeño peppers, then the apples.  Sprinkle thyme over the top of this layer.  Finally, place the sliced portabello mushrooms on top and pour olive oil over the layered chops and vegetables.  Place the roasting pan in a 400 degree oven.  Bake until pork chops are done, approximately 45 min. to an hour.  Serves four.

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