Prep Time: 2 Hours
Yields: 4 Servings


Pork chops are often served with sweet fruit or vegetable sauces or sides to enhance the flavor of the meat. Here, the chops are smothered with sweet potatoes to create an easy, yet delicious one-pot meal.


  • 4 (½-inch thick) pork rib chops
  • 2 turnips, cubed 1 inch
  • 3 medium sweet potatoes, cubed 1 inch
  • salt and cracked black pepper to taste
  • 2 tsps granulated garlic
  • ¼ cup flour
  • ¼ cup vegetable oil
  • 4 carrots, sliced 1 inch thick
  • ½ cup diced onions
  • ½ cup diced red bell peppers
  • ½ cup diced celery
  • ½ cup sliced green onions
  • ¼ cup minced garlic
  • ¼ cup chopped parsley
  • 1 cup chicken stock

Season pork chops with salt, pepper and granulated garlic. Dust chops in flour and shake off any excess. In a large cast iron skillet, heat oil over medium-high heat. Add chops and brown well. Drain excess oil from skillet. Top meat with potatoes, carrots, onions, bell peppers, celery, green onions, garlic and parsley. Pour chicken stock over meat and vegetables. Cover and cook over medium-low heat 1–1½ hours or until pork and vegetables are fork tender.

  print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295