Baked Pork Chops with Lemon Marinade
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FROM - "Cooking From The Heart of Spain", by Janet Mendel INGREDIENTS
6 garlic cloves, peeled
1/4 cup flat-leaf parsley
1/4 teaspoon dried thyme
1 teaspoon salt
1 teaspoon smoked pimenton, Spanish paprika
1/4 cup fresh lemon juice
1/4 cup olive oil
Freshly ground black pepper, to taste
4 pork chops, 1-inch thick, bone-in, (about 2 pounds)
1-1/2 pounds potatoes, peeled and thinly sliced
2 bay leavesCombine the garlic, parsley, thyme, salt, *pimenton, lemon juice, oil, pepper to taste, and 1/4 cup water in a blender. Process to make a smooth marinade.
Place the pork chops in a single layer in a nonreactive pan. Pour the marinade over them and turn the chops to coat both sides. Allow to stand at room temperature for 1 hour or refrigerate for up to 4 hours.
Preheat oven to 375 degrees.
Place the sliced potatoes and bay leaves in the bottom of an ovenproof pan or casserole. Place the chops on top with all of the marinade.
Cover the pan with foil and bake for 45 minutes. Remove foil and bake for 15 minutes more.
Before serving, allow the chops and potatoes to stand for 15 minutes and remove bay leaves.
Makes 4 servings
*NOTE - Try to find the smoked "pimenton", if you can. It makes all the difference in the flavor. It is available in Spanish food markets.