Baked Pork Chops with Carrots and Onions

Paleo | Whole30 | Meats

When I think about eating pork when I was younger, it was only ever in the form of baked pork chops, and always covered in Shake 'n Bake.  This was likely because it was a cheap and easy meal. I imagine that I thought pork chops were the only way pork was served (I'm pretty sure I thought that bacon came from some other animal). 

It wasn't until I moved to Southwest Missouri and started eating at BBQ restaurants that I discovered the spectrum of deliciousness that is the hog, and I now feel very cheated about my lack of exposure as a child to the wild world of pork.  And although I have now gone WAY down the "rabbit hole" of pork offerings and strive to eat nose to tail as often as possible, I still absolutely love pork chops and this baked pork chops recipe. 

So I guess food, just like life, really does come full circle.

Thanks to our fabulous butcher (I'll save that story for another time), we have a wide array of pork chop options available to us at any given time.  But for this pork chop recipe, we prefer 1/2" thick, bone-in rib chops.  If you can't find that specific cut, any bone-in chop will work, you may just have to adjust the cooking time.

This truly is the epitome of a "comfort food".  Meat?  Good.  Carrots?  Good.  Onions?  Good. And if you get that reference you're my *Friend* for life =)  But seriously, what more could you ask for? 

Well, maybe some mashed potatoes on the side, but I'll let you be the judge of that...

Baked Pork Chops Recipe

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Prep time: 10-15 minutes
Cook time: 1 hour 15 minutes
Servings: 4-6

Ingredients:
4-6 bone-in rib pork chops
1 pound carrots
1 medium yellow onion
2 tablespoons olive oil (can substitute melted ghee or clarified butter)
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon salt
Salt and pepper for pork chops

Instructions:
Preheat oven to 350 degrees. Peel carrots and cut into medium sized pieces.  Peel and slice onion. Combine carrots and onions in a large bowl and toss with olive oil, rosemary, thyme, and salt. Set aside.

Place a large cast iron skillet over medium high heat. Season the chops with salt and pepper, then place in the hot skillet.  Cook for 6-8 minutes or until brown,  then turn and cook an additional 5 minutes.

Remove chops to a 9X13 casserole dish.  Cover chops with onions and carrots and then cover dish tightly with foil.  Bake the pork chops for 45-60 minutes or until they are tender and begin to pull away from bone.






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