One-Pot Pork with Apple Cider & Potatoes

By cindygwest

Ingredients

• 1 large onion, thinly sliced
• 1 1/2 pounds russet or Yukon Gold potatoes, peeled and thinly sliced
• 2 cups apple cider
• 2 thick (1-inch) pork chops (1 1/2 lbs. total)
• 1/3 cup flat-leaf parsley leaves and tender stems, chopped
• 3 sprigs rosemary

Details

Adapted from rachelraymag.com

Preparation

Step 1

Preheat the oven to 400 degrees . In a 5-quart Dutch oven, arrange half the onions in an even layer. Top with half the potatoes, arranging in an even layer; season lightly with salt and pepper. Repeat with the remaining onions and potatoes; season. Pour in the cider.
Season the pork chops and place on top of the potatoes and onions in a single layer. Top with the parsley and rosemary sprigs.
Bake, uncovered, until the potatoes are tender, about 45 minutes. Slice the pork chops and serve with the potatoes and onions.