Sure! Here’s a simple and delicious recipe for Baked Pork Chops with Potatoes:
– 4 bone-in pork chops (about 1 inch thick)
– 4 medium potatoes, peeled and cut into wedges
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
– 1 teaspoon dried thyme
– 1 teaspoon paprika
– Salt and pepper, to taste
– 1 tablespoon Dijon mustard (optional, for a tangy kick)
– 1 lemon, cut into wedges (optional, for serving)
- Preheat the Oven:
Preheat your oven to 400°F (200°C). - Prepare the Potatoes:
– Place the potato wedges in a large bowl.
– Drizzle with 1 tablespoon of olive oil and sprinkle with salt, pepper, rosemary, and thyme. Toss to coat evenly.
– Arrange the potatoes in a single layer on a baking sheet or in a large baking dish. - Prepare the Pork Chops:
– Rub the pork chops with the remaining 1 tablespoon of olive oil.
– Season both sides of the pork chops with salt, pepper, paprika, and minced garlic.
– If using, spread a thin layer of Dijon mustard on each pork chop for extra flavor. - Assemble and Bake:
– Place the seasoned pork chops on top of the potatoes on the baking sheet or in the dish.
– Bake in the preheated oven for about 30-35 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the potatoes are tender and golden brown. Use a meat thermometer to check the doneness of the pork chops. - Rest and Serve:
– Once done, remove the baking sheet or dish from the oven and let the pork chops rest for about 5 minutes before serving.
– Garnish with lemon wedges if desired, for a fresh, zesty touch.
– You can also add other vegetables like carrots or bell peppers to the baking sheet if you want a more complete one-pan meal.
– For a crispy finish, you can broil the dish for a few minutes after baking, but keep a close eye on it to avoid burning.
Enjoy your flavorful and hearty meal!