Greek Roasted Pork Chops with Potatoes: Brizoles Hoirines sto Fourno: μπριζόλες χοιρινές στο φούρνο
By Rander9576
Rate this recipe
4/5
(1 Votes)
Ingredients
- Yields 4 servings
- 4 pork chops (each about 3/4 inch thick)
- 4 large potatoes, scrubed, wedges lengthwise
- 1 can diced tomatoes (with juice)
- 4 cloves of garlic, minced
- 1 cup of olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons oregano
- water
Details
Servings 4
Adapted from pookaswhatsfordinnergluttenfree.blogspot.com
Preparation
Step 1
Preheat oven to 450°F
Lightly salt and pepper both sides of pork chops. In a hot skillet sear both sides of pork chops.
In a large roasting pan, place the pork chops in a single layer. In a large bowl add potatoes, tomatoes, garlic, olive oil, salt, pepper and oregano. Toss ingredients in the bowl to coat all. Pour tomato, potato mixture over the pork chops.
Roast at 450°F for 10 minutes. Reduce heat to 400°F and cook for 45 minutes or until the potatoes are slightly browned and soft (test with a fork).
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