Forget about overcooked and bone-dry pork chops in the oven. Here they are juicy and go well with a creamy paprika sauce, which I think is essential for the dish.
Recipe for pork chops in the oven (my best recipe)
Forget about overcooked and dry casserole pork chops. Here they are juicy and pair well with a creamy paprika sauce that I think belongs in the dish.
My little kids are not fans of mushrooms, so they were replaced with carrots, which add a nice texture to the dish.
I use my own dry-cured bacon for the dish, and I have never understood the concept of putting nice crispy bacon into the sauce, making it soft. So I sprinkle mine on top of the dish afterward, but of course, I use the bacon fat to fry the vegetables in to get that good flavor into the sauce.
Servings: people
Pork Chops in the Oven (My Best Recipe)
Forget about overcooked and bone-dry pork chops in the oven. Here they are juicy and go well with a creamy paprika sauce, which I think is essential for the dish.
Equipment
- Oven
- Cutting Board
- Knife
- Sieve
- Bowl
- dough scraper
- Ovenproof dish
Ingredients
- 5 pcs. Pork Chops
- Salt
- 9 gram Paprika
- Oil
- 125 gram Bacon
- 5 gram Tomato Puree
- 2 pcs. Onion
- 4 cloves Garlic
- 2 pcs. Carrots
- 1 can Passata or chopped tomatoes/peeled tomatoes
- 200 gram Whipping Cream
- 2 pcs. Red bell pepper
- 1.5 gram Smoked paprika
- 0.5 gram Cayenne Pepper
- Lemon Juice
- Salt and Pepper
- worcestershire sauce
- Ketchup
- Herbs parsley or thyme
Instructions
- Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit), conventional.
- Start by dry brining the meat. This draws some of the moisture out of the meat and makes it juicier. Apply a thin layer of salt on both sides of your pork chops and let them sit for 10 minutes on a tea towel. Rinse them free from the salt directly under the tap with cold water. Pat them dry with a clean tea towel/paper towel and the meat is ready to be fried.
- Cut your bacon into smaller pieces and fry them until crispy in a large (sauté) pan.
- Chop onions and garlic finely. Peel the carrots and cut them into pieces about 0.5 cm thick.
- Cut the bell peppers into thin slices.
- Pour the bacon into a sieve with a bowl underneath. Transfer the bacon to some absorbent paper (paper towel/clean tea towel) and pour the bacon fat back into the pan. Turn the heat up to medium-high (9 out of 14 on my stove) and sauté tomato purée, onions, garlic, and carrots. If you like mushrooms, halve them and add them to the pan at the same time.
- Add some smoked paprika and cayenne pepper.
- The vegetables just need to become a bit softer and turn "clear" in color, they should not brown.
- Add passata/chopped tomatoes, bell peppers, and cream and give it 1 minute in the pan.
- Remove everything from the pan and put it in a bowl. Use a spatula to get everything out.
- Wipe the pan clean and add neutral oil or ghee to the pan and turn the heat up to high (13 out of 14 on my stove).
- Sprinkle paprika on both sides of the meat.
- When the pan is very hot, the meat should go in. It's not to be cooked through but just seared. The hotter the pan, the shorter time they need on each side. I think I gave mine about 45 seconds on each side.
- Place the meat in an ovenproof dish large enough for them to lie side by side.
- Add 1/2 dl of water to the pan and let it bubble up for 10 seconds, then pour the liquid into the bowl with the sauce. This ensures you get the last bit of flavor. Stir the sauce and season with salt, pepper, lemon juice, ketchup, and Worcestershire sauce.
- Pour the sauce over the meat in the dish and bake it for 12-14 minutes in the oven.
- Serve the dish with rice, and sprinkle bacon and herbs over the dish.