Sunday, April 30, 2006

Roasted Pork Chops and Garbanzos

  • 1 medium onion
  • 1 tbsp olive oil
  • 1 tbsp flour
  • 4 pork chops
  • 2 cans garbanzos (chick peas)
  • Salt, pepper, bay leaves, peppercorns

Preheat oven to 400 F.

In a medium saucepan, saute finely chopped onions in 1 tbsp olive oil until golden brown; mix in flour and remove from heat (flour will thicken the sauce). Trim fat off pork chops; season both sides of meat with salt and black pepper. Arrange pork chops on top of sauteed onions. Open both cans of garbanzos and pour the contens (including liquid) over pork chops. Add 2-3 bay leaves and 5-6 peppercorns.

Cover and place into a preheated oven for about 1 hour. Serve with dill pickles or tossed salad.