Meat and potatoes, here we come! Roast pork chops and potatoes together on one baking pan for a quick, hearty meal with almost no clean-up
1 - pound yellow-flesh potatoes, such as Yukon gold, cut into 1/2-inch slices
1 - large sweet onion, thinly sliced
2 - tablespoons snipped fresh chives
4 - teaspoons olive oil
3/4 - teaspoon garlic salt
1/2 - teaspoon smoked paprika
4 - boneless pork loin chops, cut 1 inch thick
1/4 - teaspoon freshly ground black pepper
1 - tablespoon fig or apricot preserves
1 - teaspoon sherry vinegar or red wine vinegar
1/2 - teaspoon Dijon-style mustard
1/8 - teaspoon cayenne pepper
Preheat oven to 425 degrees F. Cut an 18-inch square of heavy foil. Place potatoes, onion, and chives in center of foil. Drizzle with 3 tsp. of the oil and sprinkle with 1/2 tsp. of the garlic salt and the paprika. Bring up two opposite edges of foil and seal with a double fold. Fold remaining ends to enclose potato mixture, leaving space for steam to build.
Line a 15x10-inch baking pan with foil or coat with nonstick cooking spray. Trim fat from chops. Place chops in one side of prepared pan; brush lightly with remaining 1 tsp. oil and sprinkle with remaining 1/4 tsp. garlic salt and the black pepper. Place potato packet in other side of prepared pan. Roast 25 to 30 minutes or until chops register 145 degrees F and potatoes are tender.
Meanwhile, in a small bowl stir together remaining ingredients. Spoon preserves mixture over chops and serve with potato mixture. If desired, sprinkle with additional chives.
NUTRITION FACTS (Pork Loin Chops with Potato Packets)
Per serving: 365 kcal , 9 g fat (2 g sat. fat , 1 g polyunsaturated fat , 5 g monounsaturated fat ), 107 mg chol. , 324 mg sodium , 27 g carb. , 4 g fiber , 6 g sugar , 41 g pro.