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This meal is really good.  Thick chops topped with a slice of tomato and bubbly browned cheese served up with crispy taters, (baked not fried).  Don't add extra oil or butter to the chops, just use nice, thick bone-in chops with a bit of fat round the edges.  They'll cook up crispy and juicy, and the pan drippings are the best thing in the world for sauteing mushrooms.

Pork Chops:

  • 4 pork chops, bone in - loin or center cut, about 3/4inch thick
  • 4 slices provolone cheese, (about 1 oz. each)
  • 2 large tomatoes
  • 1/2 tsp. WHITE PEPPER ( Fine ground)
  • 1/2 tsp. GINGER
  • 1/4 tsp. GARLIC GRANULES
  • 1/2 tsp. salt


  • 12 oz. container white or golden button mushroom
  • 1 TB. balsamic or red wine vinegar
  • 1/4 tsp. salt

Crispy Taters:

  • 2 lbs. small red salad potatoes (about 6 Cups
  • 1 TB. olive or vegetable oil
  • 1/4 tsp. GARLIC GRANULES
  • 1/4 tsp. salt

Preheat oven to 375°. Peel and quarter potatoes. Heat the oil in a roasting pan, add the potatoes, GARLIC GRANULES and salt, toss to coat, place pan in oven. Potatoes will cook in about 45 minutes, just toss every 10 minutes for even browning. The pork chops and mushrooms take about 15 minutes from start to finish, so start the chops cooking when the potatoes have been in the oven for half an hour.

Wipe the mushrooms clean and cut in halves or quarters so they'll be ready when you need them, then start the chops.

Rinse the chops and shake off excess water. Season with WHITE PEPPER, GINGER, GARLIC and salt. Let stand a few minutes before cooking. Heat a large, heavy duty skillet over high heat. When hot, place the chops in the pan, sear over high heat on both sides for about 2 minutes per side, then reduce heat to medium for another 2-3 minutes per side. There will probably be a bit of smoking and charring of the chops in the first 2 minutes, that's good for really flavorful chops, and will settle down when you reduce the heat.

While the chops are cooking, raise the oven heat to broil. To protect the potatoes, place them on the lower rack, and put a foil covered baking sheet on the top rack (this is the pan the chops will finish on). Slice the cheese into four pieces big enough to cover most of each chops, and cut two nice thick center slices from each tomato.

When the chops have cooked for 8-9 minutes total, they are ready for the broiler. Open the oven door, pull out the rack with the foil covered pan, and carefully place the chops on the pan. Lay a tomato slice on each chop, cover with cheese, then return to the oven. Immediately add the vinegar to the pork chop pan, stir, then add mushrooms and salt and stir again. Reduce heat to medium low, after about 1 minute, the juices will come out of the mushrooms, give them a good stir to coat with the tasty pork chop bits, cook 1 more minute (about 3 minutes total), turn off heat.

While cooking the mushrooms, keep an eye on the oven. When the cheese is bubbly brown the chops are done. Remove the pan from the oven, give the potatoes a shake and a look, remove from oven if crispy brown, or give them a minute more under the broiler if desired. Using a spatula, reach under each chop and carefully place on a dinner plate with mushrooms, potatoes, and a simple green vegetable.

Serves: 4.
Prep time: 10 min.
Cooking time: 45 min..

White Pepper Fine 2.4 oz. 1/2 cup jar
Powdered China #1 Ginger 1.9 oz. 1/2 cup jar
Garlic Powder Granulated 2.9 oz. 1/2 cup jar

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