Oven-baked pork chop

Name: Oven-baked pork chop
Ingredients: a piece of boneless pork chop 3 potatoes 2 tomatoes salt pepper vegeta oregano parsley chili 50g butter 1 cup of water

Meat - Oven-baked pork chop by Natalia G. - Recipia

I often return to the oven-baked pork chop when I need something simple yet filling. It doesn't have many ingredients and doesn't involve complicated techniques. I find the recipe useful when I have a whole chop on hand and a few leftover potatoes. The scored meat and slices of tomato placed between them really help enhance the flavor effortlessly. It's not a fancy roast and doesn't require much attention. Quick Info Total time: about 60-70 minutes Preparation time: 10-15 minutes Baking time: 50-60 minutes (depending on the oven and the thickness of the meat) Servings: 3-4 (depending on the size of the chop and appetite) Difficulty: easy Recipe type: oven roast, suitable for lunch or dinner Ingredients - 1 piece of boneless pork chop - 3 potatoes - 2 tomatoes - Salt - Pepper - Vegeta (or another dry mix, if you prefer) - Oregano - Parsley - Chilli (optional, for those who want it spicier) - 50 g butter - 1 cup water Preparation steps 1. Wash the chop and, with a sharp knife, score it lengthwise at equal intervals without cutting all the way through. Basically, you want to create deep slits in the meat where you can insert the tomato slices. 2. Cut the tomatoes into thin slices that fit comfortably into each slit of the chop. Place one slice in each cut. 3. Season the meat on all sides with salt, pepper, vegeta, oregano, and a pinch of chilli if you want it spicier. Gently rub the spices over the surface of the chop. 4. Peel the potatoes and cut them into suitable-sized pieces, not too large. I prefer cubes or quarters for even cooking. Toss them with a little salt and pepper. 5. Prepare a not-too-deep baking tray lined with parchment paper. 6. Place the chop in the tray, and arrange the potatoes around the meat. 7. Cut the butter into small pieces and sprinkle it over the meat and potatoes. Pour the cup of water into the tray, next to the meat, so it doesn't wash away the spices from the chop. 8. Put the tray in the preheated oven at 180-200°C. Bake for 50-60 minutes. Occasionally, you can check if the water has evaporated, add a few tablespoons if needed, and see if the potatoes and meat are browning. 9. The roast is ready when the meat is tender and the potatoes are cooked through. If you want it more browned, you can turn on the grill or raise the temperature for the last 5-10 minutes. 10. Remove the roast and let it rest for a few minutes before slicing. Sprinkle freshly chopped parsley on top. Why I make this recipe often I choose it because it doesn't require much preparation, and I can use a whole boneless chop, which doesn't dry out if I cover it with tomato slices. The potatoes and chop cook together, so I have a main dish and a side in one tray. I always have the ingredients on hand, and it's not the kind of food that stays in the fridge for long. Tips and variations Tips - Don't cut the chop all the way through, just score it deep enough. - The tomatoes shouldn't be too juicy; otherwise, they will leak in the tray and may make the meat too wet. - Smaller cut potatoes cook faster. If they're too large, they may remain uncooked when the meat is ready. - If your chop is too thick, extend the baking time a bit. Substitutions - Vegeta can be omitted or replaced with garlic salt or another meat seasoning. - Chilli is not essential, only if you want it spicy. - You can use butter with oil if you only have a little butter. Variations - You can place a few onion rings under the chop for flavor if you like, but it won't change the base recipe. - Instead of fresh parsley, dried can work too, but add it at the beginning. - If you want a more intense flavor, you can add sliced garlic between the cuts, but it's not in the original recipe. Serving ideas - Serve hot, straight from the tray, with potatoes and a little freshly chopped parsley. - Goes well with a simple salad of cabbage or cucumbers. - For extra flavor, you can add mustard when serving. Frequently asked questions 1. Do I need to cover the tray with foil? No, this recipe does not specify that the tray should be covered. The water and butter help prevent the meat from drying out. 2. What if I don't have parchment paper? You can grease the tray with a little oil, but parchment paper helps prevent anything from sticking to the tray. 3. Can I use a bone-in chop? The recipe works with a boneless chop as written, but if you only have bone-in, you need to adjust the time since it cooks a bit slower. 4. How do I know the meat is done? The meat should be tender and not bleed when pierced. If it's pink in the middle, leave it in the oven for another 5-10 minutes. 5. Can I prepare everything in advance and bake later? Yes, the chop can be prepared 1-2 hours in advance and stored in the fridge, but not longer, so the tomatoes don't change texture. Nutritional values Approximate estimate for one serving (out of 4): Calories: 360-400 kcal Protein: 28-32 g Fat: 17-20 g Carbohydrates: 22-27 g Values may vary depending on the size of the piece of meat and how much butter you use. The recipe contains protein and has a moderate fat content, while the potatoes provide carbohydrates. It's not a diet option, but neither excessively heavy. Storage and reheating The roast is best consumed immediately, but it can be stored in the fridge for 1-2 days in a sealed container. It can be reheated in the oven or microwave, although the meat may dry out slightly when reheated. The potatoes become more starchy but do not completely lose their texture. If you want to store it, cover the roast to prevent it from drying out.

Oven-baked pork chop

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