Pork Chop with Rustic Potatoes

Pork Chop with Rustic Potatoes

I haven't always written down this recipe because I thought it was special, but rather because when I'm not exactly sure what to cook, oven-baked pork chops with rustic potatoes is often the quick solution. The recipe uses simple ingredients and clear steps, without any fuss and without having to spend too much time by the stove. I've made it enough times to know the order of the steps by heart, especially on evenings when I don't feel like inventing something complicated.

Quick Info

Total time: approximately 1 hour and 10 minutes
Preparation time: 15 minutes
Cooking time: 55-60 minutes (including frying, boiling, and baking)
Servings: 2
Difficulty: easy to medium
Recipe type: main dish, suitable for lunch or dinner

Ingredients

2 pork chops
5 potatoes
2 onions
4 garlic cloves or 1 tablespoon garlic powder
1 tablespoon garlic powder (if not using cloves)
3-4 tablespoons oil
1 glass of white wine
salt
pepper
dried thyme
paprika

Preparation Method

1. Wash and dry the pork chops well. Sprinkle salt, pepper, and a little garlic powder on top. Rub the spices on all sides.

2. Heat 3-4 tablespoons of oil in a large skillet. Add the chops and fry them on both sides, just enough to get a little color.

3. Once the chops are lightly browned, pour the glass of white wine over them. Let it simmer over medium heat until the wine reduces almost completely.

4. Remove the chops to a plate. In the remaining oil, add the finely chopped onion. Sprinkle with salt, pepper, paprika, and a little dried thyme. Sauté the onion just until it softens. Turn off the heat.

5. Peel the potatoes, wash them, and boil them in salted water. Once cooked, drain and mash them with a fork, but do not turn them into puree – they should remain in larger pieces.

6. Place the mashed potatoes in a heat-resistant dish (preferably a ceramic or glass baking dish). Spread the sautéed onions with all the oil on top.

7. Arrange the chops over the onions and potatoes. Cover the dish with aluminum foil.

8. Place the dish in the oven (preheated) for 30 minutes.

9. After 30 minutes, remove the foil and leave it in the oven for a few more minutes until the chops and potatoes take on a little golden color.

10. Serve the dish hot, with pickles or seasonal salad, as preferred.

Why I Make This Recipe Often

You don't have to complicate things with hard-to-find ingredients. The chop won't dry out if you don't cook it too long. Rustic potatoes are a side dish that anyone can enjoy without complaints. Everything can be prepared simultaneously; it’s not a recipe that keeps you stuck by the stove.

Tips and Variations

Tips

Don't cut the potatoes too small, or they will turn into mush when you mash them.
If you have thicker chops, leave them a little longer in the oven, but don't forget them under the foil, or they will dry out.
If you don’t like the fried taste too much, you can drain the oil after sautéing the onion.

Substitutions

Pork chops can be replaced with pork shoulder or even chicken breast, but the cooking time will change.
Instead of white wine, you can use a splash of water with a bit of vinegar, just for a little acidity, if you don't want alcohol in the dish.
If you don't have garlic powder, a few crushed cloves added at the beginning over the meat work well too.

Variations

You can add a few slices of bell pepper or carrot to the sautéed onion, but keep the quantities moderate so as not to overpower the other flavors.
If you want, you can sprinkle a little chopped fresh parsley at the end.

Serving Ideas

It pairs well with pickles, coleslaw, or sour cucumbers. It also goes nicely with a simple tomato salad in season.

Frequently Asked Questions

1. Do the chops need to be pounded with a mallet beforehand?
It's not mandatory. If they are very thick, you can lightly pound them to cook more evenly, but it’s not necessary for the recipe.

2. Can the recipe be made without wine?
Yes. You can use a little water with a teaspoon of vinegar or even plain water; the important thing is not to let the meat burn.

3. Can I use another type of meat?
Yes, you can replace the pork chop with shoulder, neck, or, for a quicker option, chicken breast. The oven time decreases with chicken.

4. What kind of potatoes are best?
White, starchy potatoes crumble the best and absorb flavors, but you can also use red potatoes if you don't have others on hand.

5. Can I prepare the recipe a day in advance?
Yes, but reheated it won’t have exactly the same texture for the potatoes. If you make it ahead, heat it in the oven, covered, and avoid keeping it at high temperatures for too long.

Nutritional Values

Approximately, for one serving (without pickles or other sides), you have about 600-700 kcal. The meat (pork chop, boneless, fried and baked) provides protein and some fats, while the potatoes and onions supply carbohydrates. Approximate macros per serving: 38-42g protein, 20-25g fat, 55-65g carbohydrates. These values are indicative and may vary depending on the type of meat, size of the potatoes, and amount of oil used.

Storage and Reheating

The dish can be stored in the fridge for 1-2 days, covered. The potatoes change texture a bit when reheated, but they don't become completely unpleasant. It's best to reheat in the oven, covered, to prevent the meat from drying out too much. I do not recommend storing for more than two days.

 Ingredients: 2 pork chops, 4 cloves of garlic or 1 tablespoon of garlic powder, 2 onions, 1 tablespoon of garlic powder, 5 potatoes, salt, pepper, dried thyme, 3-4 tablespoons of oil, 1 glass of white wine

 Tags:  oven-baked pork chop