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

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

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

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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