OVEN baked PORK CHOPS with Potatoes - 2.0 Version

pork chops

🥗Healthier: chicken breasts

💰Cheaper: bone-in chicken thighs

Chicken is leaner and often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more shelf-stable and budget-friendly.

Preheat the oven to 430°F (221°C).

Dice 5 cups of red or yellow potatoes into bite-size pieces.

Drizzle 2 tablespoons of olive oil over the diced potatoes and sprinkle with salt and black pepper to taste, then toss to coat.

Place the coated potatoes on a parchment-lined baking pan.

Bake the potatoes in the oven for 15 minutes.

In a bowl, mix together 1 teaspoon Worcestershire sauce, 2 tablespoons ketchup, 1 tablespoon soy sauce, 2 tablespoons brown sugar, 1 tablespoon olive oil, 1 clove minced garlic, and 2 teaspoons apple cider vinegar to make the sauce.

Coat 4 pork chops with the sauce, flipping them to cover both sides.

Remove the tray with potatoes from the oven and toss them, moving them to the sides of the pan to create space in the center.

Place the coated pork chops in the center of the pan with the potatoes.

Return the pan to the oven and bake for another 15 minutes.

After 15 minutes, turn the broiler on to high and flip each pork chop over, spooning the reserved sauce over them.

Spread any remaining sauce around the potatoes and mix them in.

Broil the pan for 7 to 10 minutes until the pork chops are caramelized.

At the 7-minute mark, check the pork chops and flip the potatoes again to coat them in the juices.

Return the pan to the broiler for an additional 3 minutes until the pork chops are done.

Cooking Techniques

Equipment Needed

Spice Level: