Spanish Pork Chops with Garlic and Lemon
Author: Kitchens
  • 8 cloves garlic
  • 1/4 Cup minced fresh parsley
  • about 3 teaspoons salt (divided use)
  • 4 Tablespoons olive oil (divided use)
  • 1/4 Cup freshly squeezed lemon juice
  • 3 medium baking potatoes, cut into 1/8 inch slices
  • freshly ground pepper to taste
  • 4 pork chops, each about 1 1/4 inches thick
  • 1/4 Cup chicken broth
  1. Preheat oven to 350 degrees F.
  2. Mash the garlic, parsley and 1/4 teaspoon of the salt together using a mortar or a mini food processor. Stir in 3 tablespoons of the oil and the lemon juice. Spread 2 teaspoons of this mixture over the bottom of a shallow casserole and arrange half of the potatoes.
  3. In a skillet, heat the remaining tablespoon of oil and sear the chops on both sides.
  4. Sprinkle the browned chops with some of the salt and pepper, brush with some of the parsley-garlic mixture, and place the chops on top of the potatoes in the casserole.
  5. Arrange the remaining potato slices over the chops, sprinkle with the remaining salt and pepper, and spoon on the remaining parsley-garlic mixture.
  6. Add the chicken broth, cover and bake for 45 to 60 minutes, or until the potatoes are tender.
Makes 4 servings.

Per serving: Calories 580 Fat 40g Cholesterol 91mg Sodium 484mg Percent calories from fat 61%

From: "Delicioso!: The Regional Cooking of Spain"
Recipe by Recipes at