Pork Chop & Potatoes - Master Cookbook Recipe # 492

Name: Pork Chop & Potatoes - Master Cookbook Recipe # 492
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 3
Cuisine: Southern
Ingredients: Pork chops (bone-in) or pork steaks; Potatoes (1 medium potato for each chop); Sweet onion (1/3 cup sliced for each chop); 1/2 cup Butter (divided); Salt & black pepper to taste

This recipe is the definition of Southern comfort,tender pork chops and hearty potatoes slow-simmered together in a single pot. Whether you use bone-in chops or pork steaks for extra tenderness, the magic happens as the onions and butter create a rich, savory steam that infuses everything with flavor. It’s a simple, one-pan meal that tastes like it’s been cooking all day, making it a perfect centerpiece for a family supper.

This is recipe #492 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 1 hr 30 min Total time: 1 hr 45 min

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Ingredients

Pork chops (bone-in) or pork steaks
Potatoes (1 medium potato for each chop)
Sweet onion (1/3 cup sliced for each chop)
1/2 cup Butter (divided)
Salt & black pepper to taste

Instructions

Prep Vegetables: Peel and slice your potatoes into thick "chips." Slice the sweet onion into thin rings.
Brown the Meat: Preheat a braiser or Dutch oven on the stovetop. Add 1/4 cup of butter and brown the pork chops on both sides.
Layer and Season: Add the sliced potatoes, onions, and the remaining 1/4 cup of butter. Season generously with salt and pepper.
Simmer: Cover the pot with a non-vented lid to trap the moisture. Simmer on low heat for 1 hour.
Browning Finish: Near the end of the cooking time, you can briefly increase the heat to brown the potatoes and chops,just be careful not to let them burn!
Alternative Cooking Methods:
To Bake: Brown the chops in 1/4 cup butter, then move them to a baking dish with the potatoes, onions, and remaining butter. Bake covered at 350°F for 1.5 hours.
For a Skillet: Use a large non-stick skillet with a non-vented lid and follow the same stovetop instructions.

Notes

Tammy’s Tips: If you are cooking a large batch of chops, I recommend a little trick halfway through: after about 30 minutes, remove the chops and vegetables briefly, place the chops back in on the very bottom, and then put the vegetables back on top for the final 30 minutes. This allows the meat to absorb all that delicious moisture and butter from the bottom of the pan! For the most authentic experience, serve this alongside some fresh cornbread and a big bowl of pinto beans.