Pork chop with oven-baked potatoes

Name: Pork chop with oven-baked potatoes - stefania A.
Ingredients: 1 kg pork shoulder; 1 kg potatoes; 3 carrots; 1 parsnip root; 3 onions (I have small country onions; so I use more); 1 head of garlic; salt; pepper; bay leaves; oregano; 100 ml olive oil; 100 ml wine

Meat - Pork chop with oven-baked potatoes by stefania A. - Recipia

Pork Leg with Oven-Baked Potatoes I have made pork leg with oven-baked potatoes dozens of times, especially when the family gathers for a meal or when I have fresh vegetables. I love preparing everything in one tray, without complications. The meat becomes tender, and the potatoes absorb the juices and spices. Quick Info Total time: approximately 1 hour and 20-30 minutes Preparation time: 20-30 minutes (cleaning, cutting) Cooking time: 60-70 minutes Servings: 6 Difficulty: easy Occasion: lunch or dinner with family/friends Ingredients 1 kg pork leg 1 kg potatoes 3 carrots 1 parsnip 3 onions (I use small country onions, often adding more) 1 head of garlic salt pepper bay leaves oregano 100 ml olive oil 100 ml white wine (or rosé, if you don't have anything else) Preparation Method 1. Cut the pork into suitable pieces if necessary. In a bowl, mix 2-3 tablespoons of olive oil with salt, pepper, and finely chopped oregano. Rub the meat pieces all over with this mixture. 2. Make slits in the meat on both sides and occasionally deep. Insert pieces of garlic (from half a head or to taste) into these slits. 3. Clean and wash the vegetables. Cut the potatoes in half (or quarters if they are large). Cut the onions in half or into large pieces. Slice the carrots and cut the parsnip into thick slices. 4. Pour a little olive oil on the bottom of a large tray. Place the prepared meat in the center. Arrange the washed and cut vegetables around it to prevent them from drying out. 5. Sprinkle salt, pepper, and bay leaves over the vegetables. Add any remaining garlic. Drizzle everything with a little wine (about half of the amount). 6. Cover the tray with aluminum foil. Place it in the preheated oven (180-200°C) for about 40 minutes. 7. Remove the tray, take off the foil. Turn the pieces of meat and gently toss the vegetables to prevent sticking. Pour in the remaining wine. 8. Return the uncovered tray to the oven for another 20-30 minutes, until the meat is well cooked and the vegetables are browned. You can easily check with a fork if everything is cooked. 9. Take it out of the oven, let it rest for 5 minutes, slice the meat, and serve with the vegetables from the tray. Why I Make This Recipe Often It's a recipe that doesn't require constant supervision. I like that I can put everything in the tray and do other things until it's ready. The meat and vegetables come out tender. If there are leftovers, the taste is even better the next day. Tips and Variations Tips - For the meat, it's important not to skip the step of inserting garlic into the slits; it enhances the flavor. - If you have fatty meat, you don't need to add too much oil. - The tray shouldn't be overcrowded; otherwise, the vegetables won't brown. - If you want a more browned finish, you can turn on the broiler for 2-3 minutes at the end. Substitutions - If you don't have parsnip, you can use celery root or simply omit it. - The wine can be replaced with water or clear broth. - Red onions work just as well. Variations - You can also add bell peppers or a few chopped tomatoes if you like. - For a more intense flavor, use thyme instead of oregano. Serving Ideas - Serve warm with a simple salad (greens, cabbage, or pickled cucumbers). - Goes well with fresh bread to soak up the sauce from the tray. Frequently Asked Questions 1. Can I prepare everything a day in advance? Yes, you can clean and cut everything a day ahead. Assemble the tray and keep it in the fridge until you're ready to bake it. 2. What if I don’t have aluminum foil? You can use a suitable lid for the tray or baking paper. It's important to keep it covered at first to prevent drying out. 3. How much wine should I actually use? Approximately 100 ml in total, divided between the first and second baking stages. If it seems too little liquid, you can add a few tablespoons of water. 4. Can I use another type of meat? Yes, it can also be made with beef leg or chicken thighs, but the cooking time will need to be adjusted. 5. Can it be frozen after cooking? I do not recommend it; cooked pork and vegetables do not freeze well, and the texture changes. Nutritional Values Approximately, one serving (out of 6) has between 400-450 kcal, with 25-30 g of protein, 25-30 g of carbohydrates (from potatoes, carrots, and parsnip), and 20-25 g of fat, depending on how fatty the meat is and how much oil you use. These are rough estimates; actual values may vary. Storage and Reheating It keeps well in the fridge for 2 days in a covered container. Reheat in the oven or microwave, but don’t keep it too long to prevent the meat from drying out. After a day, the flavor is even better, and the sauce from the tray seeps into the vegetables. Freezing is not recommended.

Preparation

In a bowl, we mix 2-3 tablespoons of olive oil with salt, pepper, and finely chopped oregano. We roll the meat in this mixture, then score it on both sides and in several places, placing pieces of garlic in the cuts. We clean and wash the vegetables. We cut the potatoes in half, the onion the same, the carrots into rounds, and the parsnip into thicker pieces. We place the meat in a tray with a little olive oil, surrounding it with the vegetables. We sprinkle salt, pepper, and bay leaves over the vegetables. We drizzle a bit of wine on top, cover with aluminum foil, and bake for about 40 minutes. After this time, we remove the foil, turn the meat and vegetables over, drizzle with wine, and bake again for about 20-30 minutes. We check with a fork if the meat is cooked. We take it out of the oven, slice the meat, and serve it with the vegetables from the tray. Enjoy your meal.

Pork chop with oven-baked potatoes

Preparation

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