Baked pork chops with smoked ham

Name: Baked pork chops with smoked ham
Ingredients: 6 bone-in pork chops; 100 g smoked ham or smoked bacon; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 teaspoon roast seasoning blend; 50 ml oil; 100 ml water; 80 ml soy sauce; 1 teaspoon dried thyme; 1-2 silicone cooking ties

Meat - Baked pork chops with smoked ham by Adela L. - Recipia

Baked pork chops with smoked ham are tied together and roasted for 50 minutes, with soy sauce in the pan. The ham sits between the slices of meat, and the sauce left in the pan forms a thin layer, just right for spooning over them. I serve it with couscous, so it can soak up some of that salty, smoky sauce too. Preparation: 15 minutes. Cooking: 50 minutes. Total time: 65 minutes. Serves: 6. About 370 kcal and 29 g protein per serving.

Ingredients

6 bone-in pork chops
100 g smoked ham or smoked bacon
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon roast seasoning blend
50 ml oil
100 ml water
80 ml soy sauce
1 teaspoon dried thyme
1-2 silicone cooking ties

Preparation

1. Season the 6 pork chops with 1 teaspoon of salt and 1/2 teaspoon of pepper. 2. Place 2-3 thin slices of smoked ham on each chop and sprinkle with the roast seasoning blend. Stack the pork chops and tie them with 1-2 silicone cooking ties. 3. Pour 50 ml of oil and 100 ml of water into an ovenproof dish. Place the pork in the dish and drizzle it with 80 ml of soy sauce; anything that runs off mixes with the liquid in the dish. 4. Sprinkle with the dried thyme and bake at 180°C for 50 minutes, basting the meat from time to time with the sauce in the dish. It’s ready when a fork slides easily into the meat. 5. Take the pork out of the dish and remove the ties. Cut the bundle into portions so each one has a pork chop and a slice of ham.

Notes

Couscous and roasted pepper salad are the sides I choose for this roast. When I pick pork chops, I look for thin streaks of fat between the meat; very lean chops dry out more easily in the oven. The chops vary in thickness, and the bone takes up space in the serving, so check the thickest part with a fork. Chops of a similar thickness cook more evenly. You can replace the ham with 100 g of thinly sliced smoked bacon. I take my time tying it: I wrap the ties around the whole bundle and pull them tight enough to hold the slices in place without cutting into the meat. Soy sauce can be salty, so taste it before drizzling and go carefully with the salt on the pork. If I need dinner ready at a set time, I allow for the oven time before starting the couscous. Store leftovers in a sealed container in the fridge for up to 3 days.

Frequently asked questions

Can I use boneless pork chops?

Yes. Choose chops about 2 cm thick and start checking them after 40 minutes, since they can dry out faster than bone-in chops.

How do I tie it if I don’t have silicone cooking ties?

Use cotton kitchen twine, not synthetic thread. Two ties, one near each end, will hold the bundle together.

What should I do if the chops are different thicknesses?

Place the thinner chops toward the middle of the bundle and the thicker ones toward the outside, so you can easily check the meat in the thickest part.

Baked pork chops with smoked ham

Ingredients

Preparation

Notes

Frequently asked questions

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