Wednesday, January 25, 2012

Patio Pork Chops

Who wants another family pork chop recipe? I know you're excited. This time it comes from Josh's side. This happens to be the recipe that Josh's dad requests every year for his birthday. So, I felt special when we got to spend his birthday with him at our house and...drum roll...his mom brought the dinner to us! I love when that happens. As we were inhaling eating, we were discussing the history of this fabulous meal and how Josh hated it when he was younger. Hmm, does that story sound at all familiar? Well, to no surprise, we both devoured it. So we don't have to wait another year to enjoy it again, here's my attempt at a remake! And obviously you should  serve this over mashed potatoes because doing it any other way would be nonsense. Enjoy!

4 thick bone-in pork chops
ground ginger
garlic powder
Kosher salt and freshly ground black pepper
2 TBSP olive oil
3 GF chicken bouillon cubes (I used Knorr)
1 can ginger ale
16 oz. frozen baby lima beans
small jar pimiento
8 oz frozen baby onions
mashed potatoes, to serve over

Preparation Instructions
Preheat oven to 300 degrees.

Generously season each side of the chop with the salt, pepper, ginger and garlic powder. In an oven safe pan, brown chops on both sides in olive oil. In a small bowl, combine the bouillon cubes and ginger ale and then pour over chops. Add the beans, pimiento and onions to the pan.  Cover tightly and bake for 2 hours. Serve over mashed potatoes.

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