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Pork Chops With Potatoes

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Makes: 4 servings adjust



Step 1

Preheat oven to 325 degrees F/160 degrees C.


  • 4 slices Bacon, chopped

Step 2

In a large dutch oven, fry the bacon until it just starts to brown. Remove the bacon from the pot and set aside. Drain some of the fat, retaining about a tablespoon or so in the pot.


  • 4 Pork Chops, bone-in with some fat to them
  • 2 cloves Garlic, sliced
  • Kosher Salt, to taste
  • Ground Black Pepper, to taste

Step 3

Cut slits in the pork chops and slide in slices of garlic. Heat the remaining bacon fat in a pan on medium high heat. Sprinkle the chops with salt and pepper and brown them, about 3 minutes per side.


  • 1 12 pounds Potatoes, (yukon golds preferred) peeled and thinly sliced
  • 1 large Onion, cut in half and sliced into half rounds
  • 12 teaspoon Juniper Berries, (or substitute some chopped fresh rosemary or a couple of teaspoons of gin)
  • 12 cup Dry White Wine, (could substitute cider or beer)

Step 4

Arrange half the potatoes and onions in a casserole. Sprinkle with salt and pepper and lay the chops on top. Scatter the bacon and juniper berries (or rosemary) over the top. Cover with the remaining potatoes and onions. Sprinkle with salt and pepper again. Pour over the wine.


  • 12 cup Beef Stock, (could use chicken stock)
  • 1 handful Fresh Parsley, chopped (for garnish)

Step 5

Using the lid as a guide, cut a piece of parchment to fit over the potatoes and pork chops and lay it in on top. Cover the dutch oven and bake the dish for about 1 hour 30 minutes, pouring in the stock halfway through baking. Sprinkle with parsley to serve.
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