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Baked Pork Chops

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Baked pork chops with extra virgen olive oil and rosemary.Today, we are going to use Spanish extra virgin olive oil to transform simple pork chops into a culinary masterpiece, enhancing the juiciness of the meat and complementing its flavors with Mediterranean aromas. Get ready for a gastronomic experience that celebrates the richness and tradition of Spanish olive oil, turning an everyday meal into a special occasion.

How to prepare baked pork chops step by step

  1. Pre-preparation:
    1. Preheat oven to 200 °C (390 °F).
    2. In a small bowl, mix the olive oil with the minced garlic, rosemary, and the sweet paprika (optional). This mixture will infuse the pork chops with a delicious flavor.
  2. Season the pork chops:
    1. Season both sides of the pork chops with salt and pepper, to taste.
    2. Then, brush each pork chop with the olive oil and spice mixture, making sure to coat both sides well.
  3. Baking: Place the pork chops on a baking sheet. It should be lightly oiled to prevent sticking. Spread olive oil and spice mixture over the pork chops.
  4. Bake the pork chops: Bake in the preheated oven for about 20-25 minutes, or until they are browned and cooked to your liking. Cooking time may vary depending on the thickness of the chops. Adjust as needed.
  5. Resting and serving:
    1. Once cooked, let the pork chops rest for a few minutes before serving. This helps the juices spread, keeping the chops juicy and flavorful.
    2. Serve the pork chops with lemon quarters on the side for those who want to add a touch of acidity.

Tips:

For a crispier exterior, you can switch the oven to broil or broil mode for the last 2-3 minutes of cooking, keeping a close eye on it, to avoid burning.

Serve this dish with a fresh salad or roasted vegetables for a complete and balanced meal.

Spanish olive oil not only provides flavor, but also the healthy benefits of monounsaturated fats - enjoy this simple but delicious recipe!

15 min
Easy
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Ingredients

  • 4 pork chops, approximately 200 g each.
  • 4 cloves of garlic, peeled and finely chopped
  • 2 sprigs of fresh rosemary (or 1 teaspoon of dried rosemary)
  • 2 tablespoons extra virgin olive oil from Spain
  • Salt and pepper to taste
  • 1 lemon, cut into quarters (optional for serving)
  • 1 tablespoon sweet paprika (optional for a touch of color and flavor).
Servings: 1

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