This recipe is a staple in my family– an easy, one-pot dish that is an inexpensive, but full of flavor.
Mom says that her mother, my Grandy, would cook this for the family growing up. The recipe, handed down to my mother, was a classic dinner in our house as well. However, while Mom explained the recipe to me over-the-phone, I could not remember eating it. I flashed-back once we piled the vegetables under the pork chops that I recognized this dish: it’s hearty smell and down-home taste brought me back to the dinner table, to my family.
The meaty red potatoes stand up to the juices that drip down from the chops to the green beans. This steaming method ensures a perfectly cooked plate, not to mention adding flavor without extra butter or oil.
Grandy’s Pork Chops in a Pan
3 red potatoes, sliced 1/2 inch thick
1 white onion, sliced 1/2 in thick
4 pork loin, center loin chops
4 cups green beans, fresh
2 cups water
Salt and pepper
Season chops with salt and pepper.
Brown chops in skillet on medium-high heat.
Remove chops from pan, and pan from heat.
Add fresh green beans and two cups of water.
Stack potato slices, then onion slices. Crown with browned pork chops.
Cover, and cook over medium heat for about 30 minutes, or until potatoes are soft.