Nantucket Pork Chops

What a busy time it has been!  I have been working on exciting new things for the farm and my new soap business!  I have also been working on a very special article with a farming friend that is in the final stages of editing and it should be posting soon!

With so much activity and so much lousy weather (it has been a wonderfully warm February here in Michigan, but it has come with a lot of sloppy, muddy rain).  What is a busy lady supposed to cook her family on days like these?

I have been turning to an old family standby. Nantucket Pork Chops, they are so simple that they are deceptively delicious. With minimal ingredients and dishes it comes together quick and is hearty enough to satisfy on a cold, damp day.  No, I have no idea how they got their name!

This recipe can be adjusted slightly, but we have found that when trying to make it for more than six, it just doesn’t turn out as well.  Four chops is kind of the magic number, cooking for one or two?  It freezes great with a pat of butter on the top!


Serves 4-6

Time: 45 minutes


4-6 pork chops

1 cup all purpose flour

1 tsp salt

1/2 tsp black pepper

1/8 tsp ground thyme (optional)

3 Tbsp Olive oil

5-7 peeled potatoes (figure 1 average potato per person plus one)

1 large onion (or two small ones)

salt & pepper

1/2-1 cup water

Butter (optional)


In a large skillet with a cover, heat the olive oil (uncovered!) over medium heat.  Meanwhile, combine the flour, salt, pepper, thyme and mix well.  Coat the pork chops in the flour and allow them to rest for a couple minutes before placing in the hot oil.  Brown on both sides, but do not cook all the way through.

While the chops are browning, thinly slice the potatoes (about 1/4 inch thickness, too thin and they will stick the pan and too thick they will never cook).  Slice the onion into thick rounds.

Once the first side of the pork chops are browned, flip them over and top with the onions and then potatoes.  Sprinkle with additional salt and pepper, top with butter if desired. Reduce the heat to medium-low and carefully pour in about 1/2 cup of water.  The water should come up about half the thickness of the chop.  Cover and let cook another 20-25 minute or until potatoes are tender.  Remove lid and allow the liquid to thicken slightly before serving.


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