Pork chops with baked vegetables

Name: Pork chops with baked vegetables
Ingredients: 3 bone-in pork chops (740 g); 60 ml oil; 2 teaspoons salt; 1 teaspoon ground pepper; 100 g celeriac; 3 medium red onions (360 g); 4 small pointed red peppers (300 g); 1 large carrot (120 g); 1 small eggplant (200 g); 3 large white potatoes (600 g); 2 heads of garlic (100 g); 4 large very ripe tomatoes (700 g); 15 g dill or parsley

Meat - Pork chops with baked vegetables by Florina C. - Recipia

For pork chops with baked vegetables, bone-in chops are browned first, then placed on top of the vegetables in the baking dish. Very ripe tomatoes and eggplant soften in the juices, and the two hours over low heat make this a good choice for Christmas dinner. I choose bone-in chops with a thin edge of fat. Prep: 30 minutes. Cook: 183 minutes. Total: 213 minutes. Serves: 3. About 720 kcal and 45 g protein per serving.

Ingredients

3 bone-in pork chops (740 g)
60 ml oil
2 teaspoons salt
1 teaspoon ground pepper
100 g celeriac
3 medium red onions (360 g)
4 small pointed red peppers (300 g)
1 large carrot (120 g)
1 small eggplant (200 g)
3 large white potatoes (600 g)
2 heads of garlic (100 g)
4 large very ripe tomatoes (700 g)
15 g dill or parsley

Preparation

1. Peel the celeriac, onions, eggplant, peppers, carrot, potatoes, garlic and tomatoes. Dice the celeriac and eggplant, slice the onions into thin wedges, cut the peppers into wider strips, slice the carrot into rounds, cut the potatoes into large chunks and halve the garlic heads. Peel the tomatoes and chop them finely. 2. Pat the chops dry with paper towels and season both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Heat the oil in a frying pan and brown the chops for 4 minutes on each side, until coloured. 3. In the same pan, using the remaining oil, add the celeriac, onions, peppers, carrot and eggplant. Add 1 teaspoon salt and 1/2 teaspoon pepper, cover and cook for 10 minutes. Remove the lid and cook for another 20 minutes, stirring from time to time, until the vegetables soften. 4. Transfer the vegetables to an ovenproof dish. Put the potatoes and garlic in the same pan, cover and cook for 10 minutes. Add the tomatoes, leave the pan uncovered for 15 minutes, then transfer everything to the dish and stir. 5. Arrange the chops on top of the vegetables and bake at 160°C for 2 hours, until the meat and potatoes are tender. 6. Chop the dill or parsley and scatter it over the dish before serving.

Notes

Serve it with bread, perfect for mopping up the juices between the vegetables. Choose thick bone-in chops that are close in size; thin ones can dry out during the two hours in the oven. Small eggplants usually have fewer seeds, and if the tomatoes are very juicy, leave them in the pan for a few more minutes, until the liquid reduces. I plan the meal around the two hours in the oven, not around browning the chops. I don't cut short the 20 minutes the vegetables cook uncovered; take them off the heat too soon and they'll still be firmer in the dish. You can use the same amount of red bell pepper instead of pointed red peppers. Keep leftovers covered in the fridge for up to 3 days and reheat them with a tablespoon of water if the vegetables seem dry.