Baked Pork Chops Greek-Style
A quick and easy way to make tender and juicy Baked Pork Chops. With soft, mellow potatoes on the sides, roasted garlic bits and flavored with marjoram, thyme and lemon!
Servings: 2 people
- 2 rib pork chops about 1 inch thick
- 2 large potatoes peeled
- 5 garlic cloves
- 1/2 lemon
- 6 tablespoons olive oil
- 1 tablespoon dried marjoram (can use oregano instead)
- 1 teaspoon dried thyme
- kosher salt & freshly ground pepper
Preheat oven to 230°C / 446°F.
Cut potatoes into thin wedges and place in a baking dish or pan.
Beat the pork chops using a meat pounder to tenderize them. You can also use the bottom of a big mug to do this if you don't own a meat pounder. Carefully though, making sure you won't hit the bone with it and break it.
Place the pork Chops in the pan as well.
Drizzle the olive oil over the meat and potatoes and squeeze the half lemon all over as well.
Sprinkle the marjoram and thyme all over, and season with kosher salt and freshly ground pepper.
Cut the garlic cloves in half and toss in the pan here and there.
Add just enough water to cover the bottom of the pan completely.
Bake for 20 minutes and then flip the pork chops and bake for another 15-20 minutes more until nicely browned on top. NOTE: You may also use an instat-read thermometer and bake the pork chops until the internal temperature reads 62°C / 145°F. Serve with a Greek salad, a Whipped Feta Dip, or some Tzatziki as a side dish.
Serving: 1portion | Calories: 814kcal | Carbohydrates: 51g | Protein: 39g | Fat: 52g | Saturated Fat: 9g | Cholesterol: 90mg | Sodium: 105mg | Potassium: 2085mg | Fiber: 11g | Sugar: 1g | Vitamin A: 81IU | Vitamin C: 59mg | Calcium: 167mg | Iron: 15mg