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Extreme Butter Garlic Baked Pork Chops with Potatoes
Extreme Butter Garlic Baked Pork Chops with Potatoes

Before you jump to Extreme Butter Garlic Baked Pork Chops with Potatoes recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

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Make a trail mix out of seeds and/or nuts. Your mood can be improved by consuming peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, etc. This is because seeds and nuts have lots of magnesium which increases your brain’s serotonin levels. Serotonin is referred to as the “feel good” substance that our body produces and it tells your brain how you should be feeling day in and day out. The higher your serotonin levels, the happier you will feel. Not just that, nuts, particularly, are a terrific protein source.

So you see, you don’t need junk food or foods that are bad for you so you can feel better! Try a few of these suggestions instead.

We hope you got insight from reading it, now let’s go back to extreme butter garlic baked pork chops with potatoes recipe. You can have extreme butter garlic baked pork chops with potatoes using 15 ingredients and 26 steps. Here is how you achieve it.

The ingredients needed to make Extreme Butter Garlic Baked Pork Chops with Potatoes:
  1. Provide Potatoes
  2. Get 5 lb small potatoes, I used a mix of red and gold
  3. Use 2 tbsp butter
  4. You need 1 stick of butter
  5. Prepare 1 parsley
  6. Use 1 salt
  7. You need 1 pepper
  8. Prepare 3 tbsp Jared minced garlic with juice
  9. Get Pork chops
  10. Get 4 tbsp butter
  11. You need 1 parsley
  12. You need 1 salt
  13. Use 1 pepper
  14. Use 6 large boneless pork sirloin chops (about 3.5 lbs.)
  15. Use 2 tbsp Jarred minced garlic with juice
Instructions to make Extreme Butter Garlic Baked Pork Chops with Potatoes:
  1. preheat oven to 350°
  2. FOR THE POTATOES:
  3. wash and cube potatoes.
  4. melt the 2tbl. of butter
  5. take the melted butter and pour over bottom of a glass 13x9 baking dish to coat the bottom
  6. pour diced potatoes over butter in the dish.
  7. melt the stick of butter.
  8. add the garlic to the butter and mix
  9. pour garlic butter mix over potatoes.
  10. sprinkle desired amount of pepper, salt and parsely over potatoes.
  11. toss to coat.
  12. FOR THE PORK CHOPS:
  13. heat a large skillet with 2 of the four tbl. of butter. add garlic.
  14. saute until browned.
  15. season both sides of the chops with desired amount of salt, pepper and parsley.
  16. add chops to skillet and saute for 5 min. per side to lightly brown. chops will not be done and will.still be pink. do not fully cook them.
  17. remove chops from skillet and place on top of the potatoes. make sure smaller chops are in the center cuz they will cook faster
  18. take remaining butter and melt in hot skillet. scrape drippings and get all that yummy garlic.
  19. pour butter drippings over chops and potatoes.
  20. completely cover pan with foil and bake for 45 minutes to 1 hour or until chops are no longer pink and potatoes are soft. (depending on thickness of your chops) (if chops are done but potatoes are not.. remove chops and continue cooking potatoes.)
  21. remove chops from dish and transfer to serving tray.
  22. remove potatoes from dish with a slotted spoon and place into serving bowl.
  23. pour the garlic butter juice into a bowl. and use this juice as a gravy over your pork chop.
  24. serve with your favorite veggies!
  25. serves 6 normally but I have big Eaters so it served 4 in my house. :)
  26. hint: you can add some red pepper flakes on the potatoes and the chops to give it a kick or use spicy montreal steak seasoning on the chops during saute to give them a kick..

To make this recipe you'll need the following simple ingredients: Pork chops - I cooked four For starchy sides, my family loves baked sweet potatoes or wild rice. Of course, garlic mashed potatoes with a little parmesan are always the favorite. The garlic butter on these Pork Chops make this one heavenly dinner. Here at Delish, we think pork chops get a bad rap. Maybe it has something to do with all the dry, overcooked chops we were served as kids—but it doesn't have to be that way.

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