I made this recipe for my family, and my daughter absolutely loved the “jalapeño gravy” on her potatoes. The pork chops are for those family members that can eat high protein foods. The night thing about this recipe is it is one meal that everyone can enjoy together.
In the photo I forgot to add the scallions on top of the potatoes before serving. It doesn’t look great, but it was very tasty!
Ingredients:
- 24 oz of carrots
- 10 yukon gold potatoes
- Fry seasoning
- 1 yellow onion
- 2 scallions
- 2 pork chops
- 1/4 cup chicken stock concentrate
- 1 jalapeno pepper
Directions:
- Preheat over to 425º.
- Dice potatoes into 1/2 inch pieces. Trim, peel and cut carrots into diagonals. Finely chop jalapeño pepper.
- Toss potatoes on one side of a baking sheet and add a large drizzle of oil and half the fry seasoning. Toss carrots on the empty side of the pan and drizzle with oil, salt and pepper. Roast until everything is browned and tender. 25-30 minutes
- Pat pork chops dry with paper towel and season with remaining fry seasoning, salt and pepper. Heat a drizzle of oil in a large pan over medium heat. Add pork chops and cook until browned and cooked through.
- Half, peel and thinly slice the onion. Trim and thinly slice the scallions.
- Melt 2 T butter in the pan used for the pork chops (which were removed and set on the side). Add onion, scallion whites and salt and pepper and jalapeño. Cook, stirring until browned and softened. Add 1 T flour.
- Gradually stir in stock concentrate and 1/2 cup water. Cook until thickened.
- Divide roasted veggies and pork between plates. Top pork and potatoes with gravy and sprinkle with scallion greens.
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