Remove & Serve: Remove your veggies from the oven and serve them with the pork chops!.Broil Veggies: Set the oven to BROIL and pop the veggies back in the oven for 4 to 5 more minutes, or until just starting to char.Remove the pork chops, set them aside and keep them covered. Remove & Set Pork Chops Aside: Take your pan out of the oven.Use an Instant Read Meat Thermometer to check for doneness. Cook: Bake for 23 to 25 minutes, or until internal temperature of pork chops reaches 140˚F.Add Pork Chops: Remove pork chops from the marinade and set them over the vegetables discard remaining marinade.Transfer veggies to the pan and arrange them in a single layer. Assemble for Baking: Line a jelly roll pan with foil or parchment paper. Marinate: Pour the reserved marinade over the vegetables and gently mix it all together.Add Potatoes & Squash to a Bowl: In a large mixing bowl, combine prepared potatoes and zucchini.Set aside for 30 minutes or place in the fridge for up to 8 hours. Let Soak: Seal the bag and rub the marinade all around the pork chops.Marinate Pork Chops: Reserve 2 tablespoons of marinade and add the rest of the marinade to the ziploc bag.Make Marinade: In a mixing bowl, combine lemon juice, olive oil, garlic, oregano, thyme, 2 teaspoons salt, pepper and basil whisk until thoroughly combined.Set Aside Pork Chops: Place pork chops in a large ziploc bag, then set aside.Only 2 of them in a round stoneware dish (actually it's a lid to a roaster) that's about the size of a big dinner plate.How to Make Baked Pork Chops with Squash and Potatoes Makes me look like a hero in the kitchen!! Pic is the finished pork steaks. I use these same rules when baking chicken, especially breaded chicken breasts, to guarantee a perfect juicy-on-the-inside and crispy-on-the-outside dish. These giant pork steaks will take up to 10 minutes longer to cook. Then reduce heat to 375° for the remaining time. This allows the cookware, and meat, to get warmed up and cooking, almost browning it, right away, which helps seal in the juices. More is better! Last tweek: when using stoneware in the oven, or any other thicker bakeware, a good rule of thumb is to preheat then bake at about 25-50° higher (425° in this case) for the first 10 minutes of the stated cook time, tops. Just remember to hold the can FAR away from the meat.the air pressure tends to send the crumbs flying! Don't skimp here. This seals the crumbs, and the juices, and makes the chops crispy on the outside. Less messy and fewer calories (as if that matters with fatty pork steaks?)! Best tip ever: spray cooking spray over the bread crumbs once the meat is in the pan. Third, instead of butter to help hold the crumb coating on, I use a cooking spray. They are cheap, huge, and have lots of fat on them to make them always turn out juicy and tender. Second, for chops I always buy the pork steaks, otherwise known as shoulder blade cut, I think. With most foods, including fries, you don't need to turn them over halfway through either. It's unbelievable what a difference it makes to the evenness of the cooking. First, I use stoneware for all oven baking. This is a really good recipe for people who just can't seem to make pork chops tasty, like me. They were even good reheated! To reheat them, I just covered them with foil and baked them for 8 minutes at 425 degrees. I also let them sit out covered in foil for about 5 minutes before serving, however I did not cover them in the oven. I cooked mine for 40 minutes, and I sprinkled mozzarella cheese on top of them during the last 5 minutes of cooking. I also spread some of the melted butter on the shiny side of a piece of aluminum foil that I had lined my pan with. I mixed a little of the melted butter into the breading. The only spices I used in the breading were oregano, salt, and pepper, because they were the only spices I had out of the ingredients listed in the recipe. These pork chops were delicious! Here are my adjustments from some of the reviews and tips I found online about how to cook pork chops: I seasoned mine with salt and pepper and let them sit out for fifteen minutes before breading and baking them.
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