Pork Chop Romaine Hash

 

There are some nights where I need a quick dinner idea without a lot of prep. I once saw this method for cooking pork chops half on the stove, half in the oven and I have to tell ya’, I’ll probably do it this way from now on.

This whole meal probably took me 20 minutes to make and I was able to add some protein with the eggs, use the yoke like a sauce and feed Dan, Jeanette and myself off of 1 thick pork chop. Crazy right? Here’s what I did…

PORK CHOP ROMAINE HASH

1-2 thick pork chops well salted on both sides

1-2  Yukon or yellow potatoes cut into thin slices (like french fries)

3/4 cup onion (vidalia or red are best)

3 cloves garlic sliced

4 cups romaine lettuce cut into 2 1/2 inch chunks

olive oil

sea salt

pepper

Preheat oven to 400°. Saute the onion and garlic on medium in a little bit of the olive oil until onions are clear. Add the potatoes and a little salt, brown slightly. Add pork chop and brown on both sides, then put whole pan as is in the oven for 10-15 minutes until internal temp of pork is 155°. Return pan to stove, add romaine and salt again, stir fry together until romaine is bright, but not soggy.

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