Friday, October 2, 2009

Oven-Roasted Pork Chops with Potatoes

In Greek: μπριζόλες χοιρινές στο φούρνο, pronounced bree-ZOH-les hee-ree-NES stoh FOOR-no

Pork chops are roasted with potatoes and a sprinkling of chopped tomatoes, bell pepper, onion and garlic. This is an easy and delicious dish to prepare. Just add a salad to complete the meal.
Cook Time: 2 hours


* 6 pork chops (approx. 3 3/4 - 4 pounds, each about 3/4 inch thick)
* 7 large potatoes, peeled, quartered lengthwise
* 3 ripe tomatoes, chopped (with juice)
* 1 green bell peppers, stem and seeds removed, chopped
* 4 cloves of garlic, chopped
* 1 big red onion in rings
* 1/2 cup of olive oil
* 1/2 cup of lemon juice
* salt
* pepper
* Greek oregano (rigani)
* water


Preheat oven to 480F (250C).

Rinse the pork chops well to remove any debris. Drain but do not dry, and salt on both sides with 1 tablespoon of salt.

In a large roasting pan, place the pork chops in a single layer. Add potatoes on top and sprinkle with 1 teaspoon of salt and 1 tablespoon of oregano. Add tomatoes, green bell pepper, onion and garlic. Sprinkle with 1 teaspoon of pepper. Pour lemon juice and olive oil over the top and add 3 1/2 cups of water, or enough water to make 1 inch of liquid in the pan.

Roast at 480F (250C) until the liquid comes to a boil. Reduce heat to 425F (220C) and cook for 1 hour or until the potatoes are slightly browned and soft (test with a fork). Move the pork chops from the bottom of the pan to the top, laying them over the potatoes. Add 3/4 to 1 cup of water and continue to cook for 1 hour longer, until the pork chops are well-browned and very tender.

Make it a meal with Maroulosalata (Romaine Salad), a slice of feta cheese, tzatziki and some crusty country bread.

Yield: serves 6

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