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preheat oven to 350
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FOR THE POTATOES:
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wash and cube potatoes.
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melt the 2tbl.
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of butter
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take the melted butter and pour over bottom of a glass 13x9 baking dish to coat the bottom
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pour diced potatoes over butter in the dish.
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melt the stick of butter.
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add the garlic to the butter and mix
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pour garlic butter mix over potatoes.
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sprinkle desired amount of pepper, salt and parsely over potatoes.
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toss to coat.
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FOR THE PORK CHOPS:
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heat a large skillet with 2 of the four tbl.
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of butter.
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add garlic.
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saute until browned.
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season both sides of the chops with desired amount of salt, pepper and parsley.
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add chops to skillet and saute for 5 min.
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per side to lightly brown.
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chops will not be done and will.still be pink.
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do not fully cook them.
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remove chops from skillet and place on top of the potatoes.
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make sure smaller chops are in the center cuz they will cook faster
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take remaining butter and melt in hot skillet.
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scrape drippings and get all that yummy garlic.
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pour butter drippings over chops and potatoes.
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completely cover pan with foil and bake for 45 minutes to 1 hour or until chops are no longer pink and potatoes are soft.
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(depending on thickness of your chops) (if chops are done but potatoes are not.. remove chops and continue cooking potatoes.)
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remove chops from dish and transfer to serving tray.
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remove potatoes from dish with a slotted spoon and place into serving bowl.
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pour the garlic butter juice into a bowl.
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and use this juice as a gravy over your pork chop.
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serve with your favorite veggies!
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serves 6 normally but I have big Eaters so it served 4 in my house.
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:)
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hint: you can add some red pepper flakes on the potatoes and the chops to give it a kick or use spicy montreal steak seasoning on the chops during saute to give them a kick..
