I made the best pork chops I’ve ever made in my life! So simple too! I’m putting the side dish instructions in brackets so if you want to make the entire meal you can do it all at the same time.
1. Preheat oven to 350F. (Fill a pot with water and bring to boil; Start rice cooking using rice cooker)
2. Season pork chops with salt & pepper – I used sea salt
3. Brown each side on frying pan in medium heat – about 3 mins each side – depends how thick your chops are. Mine were pretty thin. (while the chops are browning, peel & chop up potatoes – I used 2 different varieties if sweet potatoes-regular sweet potatoes and Jamaican sweet potatoes – see pic)
4. Get a rectangular casserole dish – sprinkle fennel seeds on the bottom. (Dump the potatoes in the boiling water)
5. Transfer browned pork chops into casserole. Chop up fresh rosemary and sprinkle on top. Slice 1 onion, give it a quick frying in the already hot pan then sprinkle on top of pork chops (at this time your potatoes should be semi soft – drain – then add chopped zucchini and whatever other veggies you want – put in a casserole dish. Add salt, pepper, a pinch of cayenne, grated parmesan cheese, olive oil & butter. Mix it all to coat the veggies)
6. Put both casseroles in the oven for 20-30 mins (depending on how thick your chops are).
7. Then bring up the temp to 425F just to brown the onions and the veggies (they were on 2 racks so I’d let the pork chops brown on the top rack at that temp for 5 mins and then switched them and let the veggies brown a bit on the top rack so they have that crunchy exterior.
8. Serve as-is with rice. Let the meat (and the chef!) rest 5 minutes before dishing it up!
End result: super tasty & tender pork chops!