Oven-baked pork chops

Name: Oven-baked pork chops
Ingredients: 8 bone-in pork chops (about 200 g each); 6 garlic cloves; 3 tablespoons spicy mustard; 1 teaspoon salt; 1/2 teaspoon ground pepper; 100 ml wine; 2 tablespoons oil; 200 ml water; 2 rosemary sprigs

Meat - Oven-baked pork chops by Angela B. - Recipia

Oven-baked pork chops with mustard and garlic are baked covered with wine, water and rosemary, then browned at the end. The bone-in chops turn out tender, and a light pan sauce is left to pour over the side dish. I serve them with mashed potatoes and pickles, choosing chops of similar thickness. Preparation: 20 minutes. Cooking: 60 minutes. Resting: 8 hours. Total time: 9 hours and 20 minutes. Servings: 8. About 400 kcal and 40 g protein per serving.

Ingredients

8 bone-in pork chops (about 200 g each)
6 garlic cloves
3 tablespoons spicy mustard
1 teaspoon salt
1/2 teaspoon ground pepper
100 ml wine
2 tablespoons oil
200 ml water
2 rosemary sprigs

Preparation

1. Crush the garlic and mix it with the mustard, salt, pepper and wine. 2. Rub the mixture over both sides of the chops, place them in a bowl, cover it with cling film and refrigerate the meat for 8 hours, until the next day. 3. Arrange the chops in a baking dish, drizzle them with oil, add the water and rosemary sprigs, then cover the dish with aluminum foil. 4. Bake at 200°C for 50 minutes, until the meat is cooked through. 5. Remove the foil, turn the chops over and bake for another 5 minutes on each side, until browned.

Notes

Choose bone-in chops of similar thickness, about 2 cm, with a thin layer of fat around the edge; leaner chops dry out quickly. The wine cooks off in the dish; for an alcohol-free version, replace the 100 ml with 100 ml water. The meat keeps in the refrigerator in a covered container for up to 3 days; when reheating, pour a little pan sauce over it. Mashed potatoes and pickles are my usual sides, and I spoon the pan sauce over the mash.