(21 votes, average: 3.71 out of 5)
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An easier-than-it-looks dinner featuring juicy bone-in pork chops with Little Potatoes. Sear the pork chops, simmer the sauce, and then let the oven do the rest of the work.
Want to substitute in chicken or fish? See the rest of the recipe notes.
To Substitute Chicken: Follow the same recipe, and bake until chicken reaches an internal temperature of 175 °F, about 45 minutes.
To Substitute Fish: No baking in the oven required. Skip the second step and cook potatoes in sauce 25 minutes. Add seasoned fish fillets to dish and cook for an additional 15 minutes.
Ingredients
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Preparation
Preheat oven to 400 °F.
In a large frying pan over medium-high heat, add oil. Sear pork chops until each side is golden and crispy. Remove from the frying pan and set into a large casserole dish. Carefully wipe frying pan clean.
In the same frying pan add onion and pepper and let cook for 2 to 3 minutes. Add garlic and chili flakes and cook for one minute.
Add canned cherry tomatoes and oregano to the pan, then stir to combine.
Add vegetable broth, sugar, and salt. Bring to a boil, then reduce heat to a simmer.
Stir in kale until soft and combined.
Add potatoes to the casserole dish with the pork chops and cover with the prepared sauce.
Bake for 35 to 40 minutes.