- Cook Time
- Prep Time
- 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
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.