Kim
Well-known member
- Joined
- Mar 4, 2012
- Messages
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- Location
- Hertfordshire
Slow oven roast pork chops with onions
EASY PEASY RECIPE
A drop dead easy meal to do not a lot of prep or ingredients, but oh so tasty. Serve with spring onion mashed potatoes and veggies of your choice (and consistency).
I will base this menu for four people and not the usual million
Ingredients:
Pork chops - now these can be loin, chump, whatever you really like. Allow for one chop per person, and if you are cooking for one, you can easily double up on everything and make two meals, freezing one, so you get a cook free night The onions along with the butter soak up their moisture into the meat and it will be sooooo tender and moist.
Sliced onions - loads and certainly enough to cover all of the meat
Butter - lots of it, cut into chunks
Bay leaves - 8
Mixed herbs - a good sprinkling all over
Salt and pepper to your taste buds
Directions:
Slice onions. Place pork chops into a roasting pan big or small enough so that the chops are keeping each other company, and you have no large gaps.
Cover chops with onions, so that all of the pork is covered.
Cut knobs of butter and dot these all over the onions randomly.
Pop on your bay leaves, and sprinkle over your mixed herbs.
Cover pan with foil and place in a pre-heated oven (160 degrees fan oven; 180 degrees electric oven or gas mark 4).
for about an hour and a half - you need to check it - watch out for the steam that comes off when you open the foil and baste it with the juices of the onions.
When a knife goes in without any effort whatsoever, - job done - melt in the mouth pork - full of juice and totally moist - serve with the mashed tatties and whatever veggies take your fancy - yummy scrummy (I hope )
EASY PEASY RECIPE
A drop dead easy meal to do not a lot of prep or ingredients, but oh so tasty. Serve with spring onion mashed potatoes and veggies of your choice (and consistency).
I will base this menu for four people and not the usual million
Ingredients:
Pork chops - now these can be loin, chump, whatever you really like. Allow for one chop per person, and if you are cooking for one, you can easily double up on everything and make two meals, freezing one, so you get a cook free night The onions along with the butter soak up their moisture into the meat and it will be sooooo tender and moist.
Sliced onions - loads and certainly enough to cover all of the meat
Butter - lots of it, cut into chunks
Bay leaves - 8
Mixed herbs - a good sprinkling all over
Salt and pepper to your taste buds
Directions:
Slice onions. Place pork chops into a roasting pan big or small enough so that the chops are keeping each other company, and you have no large gaps.
Cover chops with onions, so that all of the pork is covered.
Cut knobs of butter and dot these all over the onions randomly.
Pop on your bay leaves, and sprinkle over your mixed herbs.
Cover pan with foil and place in a pre-heated oven (160 degrees fan oven; 180 degrees electric oven or gas mark 4).
for about an hour and a half - you need to check it - watch out for the steam that comes off when you open the foil and baste it with the juices of the onions.
When a knife goes in without any effort whatsoever, - job done - melt in the mouth pork - full of juice and totally moist - serve with the mashed tatties and whatever veggies take your fancy - yummy scrummy (I hope )
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