Pork chops are suitable for roasting, grilling or frying. No matter how you make them they are always very delicious. The flavor is amazing. Pork chops are so easy to cook, they make a nice change so they are ideal for last minute decisions, as well as for large outings where you can show your cooking skills. You can serve them with mashed potatoes, beans ,cabbage or your favorite salad. These recipes are among my favorites.
Tender & Juicy Pork Chops with potatoes
Before starting to cook I take the pork out of the refrigerator so that it can come to room temperature. I like to marinate the pork in olive oil,fresh garlic, oregano and thyme. I’m definitely a fan of garlic and rosemary. They complement the pork so well. I leave the pork in marinate for a few hours. Then I dry it with paper towels, coat it with salt and freshly ground black pepper. I put about a tablespoon of olive oil and some butter in the pan and fry the chops on both sides.Each side takes about 3-5 minutes to cook all the way through.
It is important to be very careful not to overcook and dry out the meat. Meanwhile I preheat the oven 180C, wash 800g potatoes, cut them into thick slices without peeling and cook in boiling water for 6-8 minutes. Then I slice 500g tomatoes to the same thickness. Sprinkle a little olive oil, arrange rows of potatoes and tomatoes across the dish, seasoning with salt, garlic and chopped rosemary, drizzle 2 tablespoons of olive oil over the vegetables and bake for 15 minutes, then I place the pork on top and bake in the oven for 35-45 minutes until the pork and potatoes are tender enough.
In the end the sauce thickens and we have these delicious and a bit spicy potatoes and pork chops that just melt in the mouth. When the Pork Chop is ready, I leave it to rest on the baking tray for 5 minutes. This rest time lets the process of cooking finish and start the cooling process. As the juices cool, they thicken up so that they stay inside the chop when it is cut.
ITALIAN PORK CHOPS
- 4 bone-in pork chops
- 1/2 pound fresh mushrooms, sliced
- 1 medium onion, chopped
- 2 cans tomato sauce
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon each dried oregano, basil and parsley flakes
- 1/4 cup cornstarch
- 1/4 cup cold water
- Green pepper rings
In a nonstick pan fry pork chops on both sides, combine the mushrooms, onion and garlic in a saucepan, top with the pork chops.
In a bowl, combine the tomato sauce, lemon juice, salt, oregano, basil and parsley. Pour over pork chops. Cover the saucepan and cook on low heat until meat is tender enough.
In a small bowl combine the cornstarch and water, add to saucepan, bring to a boil; cook and stir until it thickened. Serve over the pork chops. Garnish with pepper rings.