Pork And Potato Casserole

• 2 tsp olive oil
• 1 lb. boneless pork chops
• 1 sweet yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp red pepper flakes
• 1 bay leaf
• 1 lb Yukon gold potatoes, thinly sliced
• 1 c. chicken broth
• 1/2 tsp dried oregano
• parsley for garnish

1. 1. Heat oil in cast iron skillet or dutch oven. Cut chops in half or as needed to make four servings. Cook pork about 3 minutes on each side or until lightly browned.Remove and set aside.
2. 2. Add onion and cook over low-medium heat about 3 minutes or until just beginning to brown, stirring occasionally. Add the garlic, cook about 1-2 minutes. Place the pork on top of onion. Sprinkle with salt, pepper, red pepper flakes and bay leaf. Arrange the potato slices around the outside edge of the skillet. Pour wine and broth over all. Sprinkle with oregano.
3. 3. Cover tightly and bake at 375 degrees 20 - 30 minutes or until pork reaches 160 degrees and the potatoes are tender.

olive oil, boneless pork chops, sweet yellow onion, garlic, salt, pepper, red pepper, bay leaf, gold potatoes, chicken broth, oregano, parsley

Taken from www.epicurious.com/recipes/member/views/pork-and-potato-casserole-50026843 (may not work)