For His Master's Veneration: Palatine Pork with Green Beans & Potatoes

Tuesday, January 21, 2020

Palatine Pork with Green Beans & Potatoes

This recipe dates back to the early Pennsylvania Dutch and was very popular during the depression. It should bring back many memories. I could find no name for it so I dug out the revolutionary war term for any german-speaking immigrant: “Palatine”.

Here we use a sheet pan for easy clean-up. Roasting vegetables always provides the best flavor. It is a simple fare with pork chops, green beans and potatoes.

Ingredients:

2 thick cut boneless pork chops

½ C low salt teriyaki marinade

12 oz fresh green beans

1lbs of tiny new potatoes (or small ones, cleaned and quartered)*

olive oil

salt

pepper

garlic powder

*If you want lower carbs: use cauliflower instead of potatoes.

Directions:

Night before: place 2 pork chops in a zipper bag along with the marinade. Let blend overnight in refrigerator, turning once.

Remove, let come to room temperature.

Preheat oven to 425 degrees. Line a rimed baking sheet with foil and spray with cooking spray.

Rinse potatoes. Let dry and place in large bowl. Add about 3 Tbs olive oil and stir around until well coated.

When oven is up to temperature. Dump the potatoes on the sheet and stir around, leaving a space down the middle of the sheet. With fingers sprinkle with salt, pepper, and garlic powder.

Place the two chops in the center of the sheet pan. Let roast for 15 minutes.

While that is in the oven, rinse green beans and snap the ends off. Put them in the bowl with oil, stir around, then sprinkle these over the potatoes on the sheet pan.

Return to oven for another 15 minutes. Check pork for 155 degrees, if not there, return to oven for another 10 – 15 minutes. If worried or you just want a crust on the pork, change oven to broil and carefully broil for about 5 – 7 minutes. Remove and let rest for 5 minutes.