Pork Chops O’Brien

First week home with Brayden. The household has been the four adults rotating through holding-the-baby and cooking-dinner shifts. The recipe Sunday was pork chops O’Brien — pork chops baked over a bed of seasoned hashbrowns and onions. Mama and Cody and Dustin made it in three shifts because I was too tired.

The recipe is below.

Pork Chops O’Brien

Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes | Servings: 4

Ingredients

• 4 bone-in pork chops, about 3/4 inch thick
• 3 cups russet potatoes, peeled and diced into 1/2-inch cubes
• 1/2 cup green bell pepper, diced
• 1/2 cup red bell pepper, diced
• 1 medium yellow onion, diced
• 3 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Par-cook the potatoes. Place diced potatoes in a saucepan, cover with cold salted water, and bring to a boil. Cook for 5–6 minutes until just barely tender but not falling apart. Drain and set aside.
2. Season the pork chops. Pat pork chops dry with paper towels. Season both sides generously with salt, black pepper, and smoked paprika.
3. Sear the pork chops. Heat a large cast iron skillet over medium-high heat. Add 1 tablespoon butter and the olive oil. Once the butter foams, add the pork chops and sear for 4–5 minutes per side until golden brown and cooked through to an internal temperature of 145°F. Transfer to a plate and tent with foil.
4. Build the O’Brien base. Reduce heat to medium. In the same skillet, add the remaining 2 tablespoons butter. Add the onion and bell peppers and cook for 4–5 minutes, stirring occasionally, until softened and beginning to caramelize.
5. Add the potatoes and garlic. Add the drained potatoes to the skillet along with the minced garlic, garlic powder, and onion powder. Stir to combine and press the mixture into an even layer. Cook undisturbed for 3–4 minutes to develop a golden crust on the bottom, then stir and repeat once more.
6. Return the chops and finish. Nestle the seared pork chops back into the skillet on top of the potato mixture. Cook for 2–3 minutes to warm everything through together and let the flavors meld.
7. Garnish and serve. Remove from heat, scatter fresh parsley over the top, and serve straight from the cast iron.

Nutrition (per serving)

Calories: 420 | Protein: 34g | Fat: 19g | Carbs: 29g | Fiber: 3g | Sodium: 390mg