Baked Pork Chops with Potatoes (Tuscan)

Most pork chops rely on that caramelized sweetness you get when pork fat meets the proper heat. But this is a slow-cooked pork chop. By gently cooking the pork over aromatics like onion, garlic, white wine, fresh herbs, and more, you're able to get the bone-in chop both tender and golden. In Tuscany fashion this dish is served simply on a slick pool of gravy heady with Tuscan herbs and, no doubt, some patina from the ancient oven. I used French-style Boulangère potatoes to capture all of the good drippings and to add heft. Make it as is, or use what you have on hand: The herbs and aromatics are a great area to use up that half-piece of onion, those wilting fresh herbs, or that last glass of wine. Either way, it will be delicious.

1 Tbsp. + 1 tsp. extra-virgin olive oil, divided
2 medium yellow onions
6 cloves garlic
1 small fennel bulb (~ 10 oz)
4 (1-1½" thick) pork chops, bone-in
3½ tsp. sea salt, divided
½ tsp. black pepper, freshly ground
2 lbs medium or large Yukon gold potatoes
2 Tbsp. mixed fresh herbs, such as thyme, oregano, parsley, sage, rosemary, or poultry mix
1 cup chicken broth
1 cup dry white wine

Preheat the oven to 350°F (175°C/155°C fan, Gas Mark 3). Arrange a rack in the middle of the oven. Coat a 9x13" baking dish with 1 tsp. of the olive oil.

Prepare the following, placing them in the same large bowl: Halve and thinly slice 2 medium yellow onions. Thinly slice 6 garlic cloves. Trim the leafy tops from 1 small fennel bulb, then halve and thinly slice the bulb.

Season 4 bone-in pork chops with 1 tsp. of the kosher salt and ½ tsp. black pepper. Heat the remaining 1 Tbsp. olive oil in a large frying pan over medium-high heat until shimmering. Sear the pork chops in 2 batches: add to the pan and sear until golden-brown, about 3 minutes per side. Transfer to a plate.

Add the onion mixture to the pan and season with 1 tsp. of the kosher salt and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables are soft and golden-brown, about 10 minutes.

Meanwhile, peel and slice 2 lbs Yukon gold potatoes into ¼" thick slices. Place in the baking dish, season with the remaining 1½ tsp. kosher salt and a few grinds of black pepper, and toss to combine. Arrange into an even layer. Coarsely chop the fresh herbs until you have 2 Tbsp.

When the onion mixture is ready, remove the pan from the heat. Transfer the onion mixture on top of the potatoes in an even layer. Pour 1 cup dry white wine into the pan and scrape up any browned bits from the bottom. Pour over the onion mixture.

Place the pork chops on the onions in a single layer, and pour any accumulated juices from the plate over them. Pour 1 cup chicken broth and the white wine over everything. Sprinkle evenly with the herbs.

Bake uncovered until the pork chops register at least 140°F on an instant-read thermometer inserted into the thickest part and the potatoes are cooked through, about 1 hour.

Makes 4 servings.

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.