Having started with one small steakhouse, Golden Corral Corporation has grown into one of the nation's strongest family restaurant chains. The ability to adapt to changing tastes allowed Golden Corral to continue growing during the 1980s and 1990s as changes in eating habits and increased competition brought drastic change to the family steakhouse business. Success continued in the 2000s as well--by 2003 the company operated and franchised 467 restaurants throughout the United States, serving 167.5 million guests that year.

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Roasted Pork Chops




ROASTED PORK CHOPS and VEGETABLES
Golden Corral Copycat Recipe

Serves 4

3 tablespoons olive oil
2 teaspoons dried parsley flakes
1 teaspoon seasoned salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon black pepper
4 (1/2 inch) bone in pork loin chops
1 medium rutabaga, peeled, cut into 1 1/2 inch pieces
2 potatoes, unpeeled, cut into 1 1/2 inch pieces
1 fennel bulb, cut into 8 pieces
1 red onion, cut into 8 wedges

Heat oven to 450 degrees. Spray a large baking pan with nonstick cooking spray.  In a small bowl, combine oil, parsley, seasoned salt, thyme and pepper. Mix well.

Brush both sides of the pork chops with about half of the oil mixture. In a large bowl, combine rutabaga, potatoes, fennel and onion.  Add the remaining half of the oil mixture. Toss and coat. Arrange the vegetables in sprayed pan.

Bake at 450 degrees for 15 minutes. Arrange the pork chops over the vegetables.  Bake an additional 30 to 40 minutes or until the pork chops are no longer pink in the center and the vegetables are fork tender.

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