A generous size pork chop with enough spices to give it a great medditerenean flavor! Comes with potatoes and cucumber salad! A great option for the pork chop lovers without the bell & whistles.
Ingredients delivered per person
350-400 g pork chop
olive oil mixture: olive oil, oregano, salt and pepper
170 g baby potatoes
8 ml olive oil
oregano mixture: oregano, paprika, salt and pepper
40 g side salad: mix lettuce, cucumber slices
side salad dressing: extra virgin olive oil, balsamic vinegar, salt and black pepper
Preparing a meal is now as easy as 1-2-3!
Ready in 35 minutes
Preheat the oven to 200 degrees at fan mode.
Heat the grill pan on high heat without oil.
Brush both sides of the pork chop with the olive oil mixture as desired.
Cook the pork chop for 6 minutes on each side.
At the same time cut the potatoes horizontally and lengthwise in 4 pieces. Put the potatoes in a non-stick baking pan and add the olive oil and oregano mixture and stir to coat everywhere.
Put the pork chop in the same pan with the potatoes and bake in the middle grill for 10 minutes each side. For more portions, separate the potatoes from the pork chops in 2 pans with the pork chop in the middle grill of the oven and the potatoes at the one below.
Mix the side salad with the salad dressing.
Finally, serve the pork chop with the side salad and the potatoes.
Enjoy the juicy aromatic pork chop!
Utensils you will need: 1 non-stick grill pan, 1 nonstick baking pan for one serving or 2 for more.