Pork chops on a bed of vegetables

Name: Pork chops on a bed of vegetables
Ingredients: 6 pork chops (900 g); 1 small onion (100 g); 1 zucchini (250 g); 1/2 red bell pepper (75 g); 5 mushrooms (100 g); 4 small potatoes (400 g); 6 garlic cloves; 2 medium carrots (150 g); 3 tablespoons oil; 1 teaspoon salt; 1/2 teaspoon ground pepper

Meat - Pork chops on a bed of vegetables by Silvia H. - Recipia

Pork chops on a bed of vegetables are browned in a pan first, then baked covered and browned at the end. The potatoes, carrots, zucchini and mushrooms soften in the pan, while the meat turns tender, like a roast with its side dish cooked alongside. My little boy and I prefer fish, rabbit or chicken, but I made the pork chops because my husband fancied them, and I liked them. Preparation: 20 minutes. Cooking: 59 minutes. Total time: 79 minutes. Servings: 6. Approximately 500 kcal and 38 g of protein per serving.

Ingredients

6 pork chops (900 g)
1 small onion (100 g)
1 zucchini (250 g)
1/2 red bell pepper (75 g)
5 mushrooms (100 g)
4 small potatoes (400 g)
6 garlic cloves
2 medium carrots (150 g)
3 tablespoons oil
1 teaspoon salt
1/2 teaspoon ground pepper

Preparation

1. Wash the vegetables, peel them where needed and cut them into cubes. Peel the onion, garlic, potatoes and carrots. 2. Pat the pork chops dry with paper towels. Sprinkle 1/2 teaspoon of salt and 1/4 teaspoon of pepper over the vegetables, then season the meat with the remaining salt and pepper. 3. Heat 2 tablespoons of oil in a pan and brown the chops for 2 minutes on each side, until their color changes. 4. Put the vegetables in a baking dish, arrange the chops on top and drizzle with 1 tablespoon of oil. Cover the dish with aluminum foil and bake at 190°C for 45 minutes, until the meat is tender. 5. Remove the foil and leave the dish in the oven for another 10 minutes, until the meat is browned.

Notes

I serve them with broccoli mash; mashed potatoes are the other option. Store leftovers in a sealed container in the fridge for up to 3 days. Chops thicker than 2 cm may need another 10 minutes under the foil, while thinner ones can dry out faster. Choose slices with a thin edge of fat, not ones that have been trimmed completely. Zucchini softens before the potatoes, so you can cut it into slightly larger pieces. Floury potatoes may fall apart around the edges, while firm ones hold their shape better. You can replace the zucchini with the same amount of eggplant, cut into cubes.

Frequently asked questions

Can I use bone-in chops?

Yes. For bone-in chops about 2.5 cm thick, leave the dish covered for another 10-15 minutes, until the meat comes away easily from the bone.

Can I use sweet potatoes?

Yes, cut them into cubes about 2 cm across and start checking whether they have softened after 35 minutes of covered baking.

What should I do if the pork chops are very thin?

Put them on top of the vegetables after the first 20 minutes of covered baking, then continue cooking for another 25 minutes before removing the foil.

Pork chops on a bed of vegetables

Ingredients

Preparation

Notes

Frequently asked questions

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