The oven-baked pork chops or steaks are tender and flavorful.
The meat releases its fat into the pan.
Oven-baked but also suitable for an air fryer.
A perfect second meat course for Carnival where pork takes center stage.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 2 pork chops (weight according to dietary plan)
- to taste herb and spice mix for roast
- to taste rosemary
- 1 pinch mixed peppercorns (with grinder)
Suggested Tools
- 1 Baking tray
- Parchment paper
- Paper towels
Preparation
Take the meat out of the fridge at least half an hour before cooking.
Season each pork chop or steak on both sides with a pinch of herb and spice mix for roast and rosemary, and grind the pepper.
Line a baking tray with a sheet of parchment paper and place the seasoned pork chops on top.
Briefly preheat the oven.
Bake at 330°F in a fan oven for 25 minutes.Be sure to plate the chops after draining them well from the fat released in the pan.
Optionally, you can pat them dry with paper towels.Plate.
No need to add oil.Your oven-baked pork chops or steaks are ready.
Enjoy your meal!
Tips
If you prepare the oven-baked pork chops or steaks in advance or have leftovers, you can reheat them in the oven.
However, at the end of cooking:
• remove the pork steaks;
• discard the fat released in the pan;
• replace the parchment paper;
• place the pork steaks back on top.
Reheat the previously defatted oven-baked pork steaks just before serving.
You might also be interested in…
• how to defat skinless sausage.
FAQ (Questions and Answers)
What part is the pork chop from?
Chops come from lighter pigs that have less fat compared to heavier pigs and are primarily made up of muscle.
Most of the fat is visible and therefore removable, while marbling fat is generally limited.
My mother teaches me to ask for pork chops from the neck which are more tender than back pork chops which are called rib chops and typically have a bone.
