Mexican Pork and Potato Casserole
(New Mexico, USA)
2 teaspoons olive oil
1 pound boneless pork chops, trimmed of visible fat
1 sweet yellow onion, thinly sliced
4 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1 bay leaf
1 pound Yukon gold potatoes, sliced thinly
1/4 cup white wine
1 cup reduced-sodium chicken broth
1/2 teaspoon dried oregano leaves
Minced fresh parsley, optional, for garnish
Heat oil in a 10-inch cast-iron or oven-proof skillet over medium-high heat. Cut chops in half or as needed to make 4 equal servings. Swirl to coat pan evenly with oil. Cook pork about 3 minutes on each side or until lightly browned. Remove pork and set aside.
Add onion and cook over medium-low heat 3 minutes or until just beginning to lightly brown; stirring occasionally. Add garlic and cook 1 to 2 minutes.
Place pork on top of onion. Sprinkle with salt, pepper, red pepper flakes and bay leaf. Arrange potato slices around the outside edge of the skillet. Pour wine and broth over all. Sprinkle with oregano.
Cover tightly and bake at 375 degrees 20 to 30 minutes or until pork reaches 160 degrees on a meat thermometer and is just slightly pink inside and potatoes are tender.
Sprinkle with minced parsley just before serving. Serve pork with vegetables with broth spooned over each serving.
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