Roasted Pork Chops WIth Potatoes

From Diana Rattray,Your Guide to Southern U.S. Cuisine. This was really easy to make, and we loved it! For a big family, just add more chops and potatoes. If you use thinner chops, bake for a shorter time.

INGREDIENTS:

   * 2 tablespoons olive oil
   * 3 to 4 boneless thick pork chops, about 3/4 to 1-inch thick
   * 2 tablespoons flour
   * Creole seasoning
   * 4 to 6 medium red potatoes, peeled or not, cut in 1/2-inch thick wedges
   * 2 cloves garlic, minced
   * 1/2 cup chicken broth
   * pepper to taste

PREPARATION: Heat olive oil in a large skillet over medium high heat. Sprinkle the chops with Cajun seasoning then flour. Add to the hot pan. Fry for a few minutes on each side, until nicely browned. Sprinkle the prepared potatoes with a little Cajun seasoning and pepper then add to the pan. Add garlic. Toss to coat with the oil and garlic. Fry for just a few minutes, then remove everything to a baking dish. Drain off any excess oil, then deglaze the skillet with the chicken broth, scraping bits off the bottom. Bring to a boil then pour the liquid over the chops and potatoes. Bake in a preheated 350° oven for about 45 minutes. Serves 2 to 4.