Oven Baked Pork Chops

Oven Baked Pork Chops – tender and juicy pork chops, brined then baked in the oven with potatoes, vegetables and beer; easy and super delicious!

Today I’m sharing with you a fantastic recipe for Oven Baked Pork Chops. Even people who are not huge fans of pork chops will like it (like me). Needless to say, those who already like them will be thrilled.

There are two main reasons for that. The first step, brining pork chops, is optional, but I highly recommend it because it will make the meat soft and juicy. Simply let pork chops rest in brine (salted water solution) for at least 30 minutes.

The second step consists of seasoning the marinated meat, searing it in hot oil, then baking together with vegetables of your choice and 1/2 cup beer in the oven, covered with aluminum foil which prevents juices to evaporate. In the end you can move the chops on top of vegetables and bake uncovered for 10 more minutes until brown and crisp.

Another great recipe you might enjoy:

Oven Baked Chicken Skewers with Rice




Oven Baked Pork Chops video recipe:

5 from 4 votes

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Oven Baked Pork Chops

Oven Baked Pork Chops – tender and juicy pork chops, brined then baked in the oven with potatoes, vegetables and beer; easy and super delicious!

Course: Main Course

Cuisine: American

Keyword: oven baked pork chops

Servings: 3 -4

Author: Kitchen Nostalgia

Ingredients

• 3 large or 4 small pork chops, boneless or bone-in
• 3 cups water
• 2 1/2 Tbsp salt
• 1/3 cup oil
• 3 large potatoes
• 2 small or 1 large eggplant*
• 2 carrots, sliced into rounds
• 1 large onion, sliced into rounds
• 4 cloves garlic, sliced
• salt, freshly ground black pepper, paprika, dry thyme
• 1/2 cup beer or water

Instructions

1. Place the pork chops in a shallow dish. Boil 1 cup of water, add 2 1/2 Tbsp salt and stir to dissolve the salt. Add 2 remaining cups of cold water and pour the brine over top to cover the chops. Cover and refrigerate for about 30 minutes.
2. Cut eggplants in rounds, sprinkle with salt and leave in a colander for about 30 minutes. Wash and squeeze out the liquid.
3. Preheat oven to 425 F (220 C). Place oil in a 11 1/2 x 7 inch (30x18 cm) baking dish and put in the oven until oil is hot.
4. Take pork chops out of brine, pat them dry with paper towel, sprinkle with salt, freshly ground black pepper and paprika. Lay the pork chops in the hot baking dish. Sear until the both sides of the chops are golden, about 3 minutes.
5. Peel and cut the potatoes (and other vegetables you are using) in large chunks. Place them in a large bowl, together with eggplants, onion and garlic. Season with salt, pepper, paprika and dry thyme.
6. Put vegetables in baking dish, add beer and stir. Cover with a lid or aluminum foil and bake for an hour.
7. Uncover and check whether meat and potatoes are done. Place pork chops on top of vegetables and return everything in the oven. Bake, uncovered, for about 10 more minutes.

Recipe Video

Recipe Notes

*or/and red and green bell peppers, sweet potatoes, broccoli, cauliflower etc.

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