Big and bold, just like
the state these chops are named for, this dish is suited for
outdoor cookout, camping trips or family reunions. Serve with
coleslaw, fresh fruit and biscuits.
Lone Star
Pork Chops
- 4 boneless pork loin chops,
3/4-inch thick
2 tablespoons all-purpose flour
1 teaspoon fajita seasoning
1 tablespoon vegetable oil
3 tablespoons butter
3/4 cup chopped onion
1/2 cup chopped green bell pepper
1 jalapeño chile, seeded and chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
2 teaspoons fajita seasoning
1/4 teaspoon paprika
1 1/2 cups milk
1 1/4 pounds potatoes (about 3 large), sliced
Nonstick cooking spray
- Combine 2 tablespoons
flour and 1 teaspoon fajita seasoning in shallow dish. Coat chops
on both sides with flour mixture.
- Heat oven to 350 degrees
F.
- Cook chops in hot oil
in large skillet until lightly brown, turning once. Remove chops.
- For sauce, melt butter
in medium saucepan over medium heat. Add onion, bell pepper,
jalapeño chile and garlic; cook until tender.
- Combine 3 tablespoons
flour, 2 teaspoons fajita seasoning and paprika in small bowl.
Stir flour mixture into vegetable mixture in saucepan. Add milk
to vegetable mixture. Cook and stir until thickened and bubbly.
- Coat 7x11-inch baking
dish with nonstick cooking spray. Place half of the potatoes
in baking dish. Top with half of the sauce. Repeat layers. Top
with pork chops. Cover baking dish with foil. Place baking dish
on baking sheet.
- Bake 1 hour. Remove foil.
Bake just until potatoes are tender, 15 to 20 minutes. Let stand
10 minutes before serving.
Makes 4 servings.
Nutrition Facts:
Calories 498 calories
Protein 32 grams
Fat 21 grams
Sodium 348 milligrams
Cholesterol 95 milligrams
Saturated Fat 9 grams
Carbohydrates 46 grams
Fiber 4 grams
Recipe provided courtesy
of Pork, The Other White Meat.
