The ingredients
- 4 pork chops, 200 grams per each.
- 800 grams.Of potatoes.
- 200 grams.Of red onions.
- 2 large spoons.Of olive oil.
- ½ small spoon.Of sweet paprika powder.
- ½ small spoon.Of dried rosemary
- Sea salt and Black pepper.
- For the Rub, here is the list of all ingredients needed:
- 4 garlic cloves.
- 2 large spoons.Of olive oil.
- 1 large spoon.Of Worcestershire sauce.
- 1 small spoon.Of salt.
- ½ small spoon.Of ground cumin.
- ½ small spoon.Of sweet paprika powder.
- Half a lime, I used the juice and the zests.
- ½ small spoon.Of ground pepper.
- ¼ small spoon. Of cayenne pepper, you can use more or less to taste.
Read also: Cajun Cabbage Jambalaya
PREPARATION METHOD:
If you decide to marinate the pork chops, begin by preparing the rub and massaging it into the pork chops, as directed, and put it in the fridge for up to 8 hours before serving. Remove the ingredients from the refrigerator 30 minutes before cooking.
For the Potatoes and onions, you need to follow these steps:
Step 1:
The first thing; your oven should be preheated at 200 degrees Celsius/400 degrees Fahrenheit.
Step 2:
Next, you need to clean the potatoes and, if preferred, peel them before cooking, and place them on a baking sheet to slightly cool.
Step 3:
Cut the peeled red onions into wedges and put them on the dish with the other ingredients.
Step 4:
Drizzle 2 spoons of olive oil over the potatoes and onions, and sprinkle the paprika, dried rosemary, and a pinch of salt and black pepper.
Step 5:
Rub them in the spice and oil mixture with your hands to ensure that they are well coated, and place them in a single layer on the tray and set aside.
Step 6:
And bake them for 15 to 20 minutes, just until the potatoes are half-cooked.
For the Pork chops, it’s not so easy but if you follow the directions below you’ll make it:
Step 1:
To make the marinade, in a small mixing bowl, combine the olive oil, grated garlic cloves, Worcestershire sauce, cumin, cayenne pepper, sweet paprika, lime zest, and juice, salt, and pepper to taste.
Step 2:
After that, rub the pork chops with the seasoning. Use your hands to coat the pork chops in a shallow casserole dish, or put the chops and the rub in a freezer bag, seal it tightly, and rub until the pork chops are equally covered.
Step 3:
Then, you need to remove the baking pan from the oven. Pushing the potatoes and onions about on the tray will provide more space for the meat to be cooked. Place the pork chops on top of the rack and roast for 15 to 20 minutes, depending on the thickness of the pork chops, until they are cooked through. Overcooking the meat will result in it becoming dry.
NOTE:
A meat thermometer may be used to determine if the meat is done (or, more accurately, whether it is still somewhat pink) by checking the interior temperature of the flesh.
Step 4:
The thermometer should be inserted into the thickest section of the chop. The internal temperature of a juicy and slightly pink pork chop should be between 58 and 62 degrees Celsius/ 136 and 145 degrees Fahrenheit when it is cooked.
Step 5:
If you like your steak well done, cook it for a few minutes longer, but be careful not to overcook it. Ideally, the interior temperature should be 66 degrees Celsius/150 degrees Fahrenheit. The flesh will be white, but it will be less soft than the meat described above.
Step 6:
And of course, you need to allow the meat to rest for about 5 minutes before serving.
Enjoy!
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