Now this sounds easy and it is, Oven Baked Pork Chops, are not at all hard to make. Here is how you do it.
Ingredients:
- 4 bone-in pork chops
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes (adjust to your spice preference)
- 1 cup chicken broth
- Fresh parsley, chopped, for garnish
![](https://foodandbacon.com/wp-content/uploads/2023/11/Oven_Baked_Pork_Chops_with_rice_97bb1d2f-450a-4edc-a03e-7815bf8fb315.jpg)
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Season the Pork Chops:
- Season the pork chops on both sides with salt and pepper.
- Sear the Pork Chops:
- In a large ovenproof skillet, heat the olive oil over medium-high heat. Add the pork chops and sear them for about 2-3 minutes per side, or until they develop a golden-brown crust. Remove the pork chops from the skillet and set them aside.
- Sauté the Aromatics:
- In the same skillet, add the chopped onion and bell pepper. Sauté for 3-5 minutes, or until the vegetables become tender.
- Add the minced garlic, dried oregano, dried thyme, paprika, and red pepper flakes. Cook for another minute or until fragrant.
- Add Tomatoes and Broth:
- Stir in the diced tomatoes (with their juices) and chicken broth. Bring the mixture to a simmer.
- Bake the Pork Chops:
- Return the seared pork chops to the skillet, nestling them into the tomato mixture.
- Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
- Bake for about 30-35 minutes or until the pork chops are cooked through and tender.
- Serve:
- Remove the skillet from the oven, garnish with fresh chopped parsley, and serve the oven-baked pork chops alongside your cooked rice.
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