- 1 tablespoon vegetable oil
- 4 (4 ounce) pork loin chops, 1/2 inch thick
- 3 teaspoons seasoning salt
- 2 teaspoons ground black pepper
- 1 onion, cut into strips
- 1 cup water
- Rub chops with 2 teaspoons seasoning salt and 1 teaspoon pepper, or to taste.
- In a skillet, heat oil over medium heat. Brown pork chops on each side. Add the onions and water to the pan. Cover, reduce heat, and simmer for 20 minutes.
- Turn chops over, and add remaining salt and pepper. Cover, and cook until water evaporates and onions turn light to medium brown. Remove chops from pan, and serve with onions on top.
Serve with carrots, roasted potatoes and rolls. Recipes below…
- 1/8 cup olive oil
- 1 tablespoon minced garlic
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 4 large potatoes, peeled and cubed
- Preheat oven to 475 degrees.
- In a large plastic zip bag, combine oil, garlic, basil, marjoram, dill weed, thyme, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet lined with parchment.
- Roast for 25 to 35 minutes in the preheated oven, turning occasionally to brown on all sides.
- 1 Pound Carrots, Cut Into 2 Inch Pieces
- 2 Tablespoons Butter, Diced
- 1/4 Cup Packed Brown Sugar
- 1 Pinch Salt
- ¼ Teaspoon Ground Nutmeg
- 1 Pinch Ground Black Pepper
- Place carrots in a pot of salted water. Bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. Do not cook the carrots to a mushy stage!
- Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter, brown sugar, nutmeg, salt and pepper. Cook for about 3 to 5 minutes, until sugar is bubbly. Serve hot!