Maltese Baked Pork Chops And Potatoes Recipes

MALTESE BAKED PORK CHOPS AND POTATOES

Steps:

• 1. Choose an oven dish that is big enough to take the meat and the potatoes.
• 2. Start by placing all the sliced onions at the bottom of the dish, spread them all across the dish so that they'll form a nice first layer.
• 3. Crush the chicken cube or cut it into small pieces and sprinkle all over the onions.
• 4. Add the meat by putting all the pork chops on top of the onions.
• 5. Sprinkle the seasonings over the meat.
• 6. Add all the potatoes and place on top of the meat. Sprinkle with salt, pepper.
• 7. Add water from the sides of the dish so as not to wash away the spices. Add enough water so that the onions and meat are covered with water.
• 8. Roast in moderate oven for some 2 and a half hours. For the first hour, cover the dish in tin foil. After that, remove the foil so that the potatoes will eventually become crusty and golden brown.

MALTESE ROASTED POTATOES

Steps:

• 1. Preheat oven to 350F.
• 2. Peel potatoes and onions and thinly slice on a mandoline or by hand.
• 3. Layer potatoes on the bottom of a well greased casserole dish.
• 4. Top potatoes with thinly sliced onions, garlic, rosemary, salt and black pepper.
• 5. Drizzle with olive oil and 2 tablespoons water.
• 6. Bake for 45 minutes, turning potatoes halfway through cooking and continuing to bake until potatoes are tender.

PORK CHOPS WITH CREAMY SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 tablespoon butter.
• Melt 1 tablespoon butter in a skillet over medium heat. Season pork chops with salt and pepper; cook in skillet until browned, 3 to 5 minutes per side.
• Melt remaining 3 tablespoons butter in a small saucepan over medium-high heat. Stir mustard and thyme into the butter; season with salt and pepper. Whisk flour into the butter mixture to make a thick paste. Slowly whisk chicken broth and half-and-half into the paste mixture until smooth. Continue to cook, stirring occasionally, until it begins to thicken into a sauce, about 5 minutes; remove from heat.
• Cover the bottom of the prepared baking dish with about half the potato slices and diced onion. Sprinkle about half the Cheddar cheese over the potato mixture. Arrange the pork chops over cheese layer. Layer remaining potatoes and onion atop the pork chops. Pour the sauce evenly over the potato mixture.
• Bake in preheated oven for 1 hour. Top dish with remaining Cheddar cheese, switch oven to broil, and continue baking until the top is browned and bubbly, about 5 minutes.

MALTESE PORK & POTATOES "BHAL FIL-FORN"

Steps:

• Slice the potatoes into thick slices and chop the onions.
• Place the pork chops in a baking dish, then layer the potatoes evenly over the pork, and spread the onions around them.
• Pour in the stock and top it up with water until the potatoes are almost covered. If using stock cubes you probably won't need to add salt, otherwise add salt to taste.
• Sprinkle fennel seeds liberally over everything, and add the olive oil.
• Cover the entire dish with aluminium foil and place it on your hob on the lowest flame setting, leaving to boil slowly for about 30 minutes.
• At the end, remove the foil and place the dish under a grill on a high setting, just enough to give the potatoes a nice crunchy skin.

MALTESE PORK CHOPS IN THE OVEN (MAJJAL IL-FORN)

Steps:

• For complete instructions, visit the original site at http://www.amaltesemouthful.com/mouth-watering-pork-chops-oven-majjal-il-forn/

PORK CHOPS WITH SCALLOPED POTATOES

Steps:

• In a small saucepan, melt butter; stir in the flour, salt and pepper until smooth. Add broth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat and set aside. , In a large skillet, brown the pork chops on both sides in oil; sprinkle with additional salt and pepper if desired., In a greased 13x9-in. baking dish, layer potatoes and onion. Pour broth mixture over layers. Place pork chops on top. , Cover and bake at 350° for 1 hour; uncover and bake 30 minutes longer or until meat and potatoes are tender. If desired, sprinkle with paprika and parsley.

PORK CHOP AND POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.
• In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all.
• Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.

PORK CHOPS AND SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In sauce pan melt 1 tablespoon butter over medium heat. Add salt, pepper and flour. Pour in the chicken broth, cook and stir until mixture boils. Remove from heat and set aside.
• In skillet brown pork chops in 1 tablespoon butter. Grease a cooking dish with the remaining tablespoon butter and layer potatoes. Pour mixture over potatoes and place browned chops on top. Sprinkle paprika on top.
• Cover and bake for 1 hour. Uncover and bake for an additional 30 minutes.

OVEN-BAKED PORK CHOPS

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Toss the potatoes, oil, garlic and thyme on a shallow roasting tray and mix will with your hands to coat in the oil. Season well. Roast for 25 mins until the potatoes are just turning tender when pierced with a knife.
• Whisk the honey and mustard together in a small bowl. Season the pork chops with salt and pepper, then brush with half the marinade. Nestle into the potatoes on the tray, and bake for another 10 mins before turning the chops and spooning over the remaining glaze. Continue to bake for 10 more mins until cooked through.