Côtelettes de porc et pommes de terre au four

Ingrédients

• 4 bone-in pork chops (2 1/2 cm (1-inch) thick)
• 800 (1.7 pounds) potatoes (peeled)
• 6 large garlic cloves
• 4 tablespoons fresh lemon juice
• 6 tablespoons olive oil
• 2 tablespoons dried marjoram (or dried oregano)
• 2 teaspoons dried thyme
• 1 teaspoon garlic powder
• 60 ml (1/4 cup) white wine
• coarse sea salt
• ground pepper

Préparation

1. 1

   Prepare the pork chops. Season the pork chops with coarse sea salt, ground pepper, 1 tablespoon dried marjoram, 1 teaspoon of thyme, and the garlic powder.

2. 2

   Marinate the pork chops at room temperature for 20 minutes.

3. 3

   Preheat the oven to 200°C / 390°F.

4. 4

   Cut the potatoes into thin wedges and add them to a baking dish or baking pan that fits them in a single layer.

5. 5

   Pour in the wine and season with salt and pepper.

6. 6

   Sprinkle the remaining 1 tablespoon of marjoram and 1 teaspoon of thyme.

7. 7

   Cut the garlic cloves in half and toss them in the pan here and there.

8. 8

   Add the pork chops on top of the potatoes.

9. 9

   Drizzle with fresh lemon juice all over on top.

10. 10

    Cover the pan with parchment paper and aluminum foil.

11. 11

    Bake for 30-40 minutes. (Please see the baking time tables in the post above.)

12. 12

    Uncover the pan and drizzle the pork chops with olive oil.

13. 13

    Broil the pork chops for 10-15 minutes, flipping them once halfway through (you can also baste them when you flip them to keep them nice and juicy). Alternatively, if your oven doesn't have a broil function, raise the temperature to 230°C (445°F), and cook on the top rack of the oven until the pork chops are nicely roasted.

14. 14

    Rest for 10 minutes, and you're ready to serve! Note: You can remove the pork chops and let them rest covered while giving the potatoes a final roast for 10 minutes.

15. 15

    Serve with a Greek salad, a Whipped Feta Dip, or some Tzatziki as a side dish.