Piggyback Potatoes

I just threw this one together tonight. It smells amazing, it tastes better.

Pork chops- however many you would like
Potatoes, chopped. I have recently been addicted to a potato medley I found at my favorite market, Sunflower. It has red, yellow, and blue (yes blue) potatoes. They are very flavorful and full of antioxidants. Russets are good too, just not quite as good for you. :)
Onion, sliced. Any color will do, but I prefer yellow.
Garlic, a few cloves chopped.
Balsamic vinegar
Olive oil
Spices: garlic salt, garlic powder, onion powder, rosemary, basil, oregano

Preheat oven to 375*.

Put some olive oil in the bottom of a casserole dish.
Layer chopped potatoes, onion, and garlic on the bottom. Sprinkle spices sparingly. Add pork chops on top. Pour balsamic vinegar over the dish to taste. Sprinkle spices on the pork chops on both sides.

Cover dish with foil and put in the oven. Halfway through, flip the pork chops over. Dish is ready when the potatoes are tender, and the pork reaches approximately 170*, the pork setting on a thermometer.

Enjoy!
~The Nonconformist Cook