Pork meat with Potatoes in marinade

Pork meat with Potatoes in marinade

• Pork with baked potatoes is an ideal quick and easy lunch for the whole family. Follow recipe.

Pork meat with Potatoes in marinade

Ingredients: simple, total time: 1h 30 min., serving 4

• 600 g pork/ thigh or shoulder, 4 chops

• 6 medium potatoes/ cut into thin ribs

• 1 big onion/ cut into thin ribs

• 3 big cloves of garlic/ minced

• 50 ml olive oil

• 400 ml chicken broth/ or water

• salt and pepper to taste

• 1/2 tsp oregano or thyme/ optional

• 1 tsp red ground paprika/ sweet or hot

• 1 Tbsp mayonnaise

• 1 Tbsp mustard

Pork meat with Potatoes in marinade

Preparation:

1. Wash the pork, dry well with a kitchen towel. Cut into thick steaks or pieces, season with salt and pepper on all sides.

2. In a large frying pan, heat a little olive oil and fry the meat on all sides, until it gets a nice, golden color.

3. Remove the meat from the pan and set aside. In the same oil, fry the chopped onion and garlic, until they become glassy, then remove with a slotted spoon.

4. Peel the potatoes and cut into rings and arrange in a large ovenproof dish. Season the potatoes with thyme and oregano, and salt to taste.

5. Arrange the fried onions, and mix everything well. Then place the fried pieces of meat on the potatoes.

6. In a smaller bowl, mix with hand whisk: chicken broth, mustard, paprika, mayonnaise, salt and pepper. Then pour all the ingredients into the bowl evenly.

7. Cover the dish with aluminum foil and place it in a preheated oven at 180°C.

8. Bake for about 40–45 minutes, then remove the foil and bake for another 20–25 minutes, until the potatoes become soft, and the meat is juicy and well-cooked.

9. During baking, once you have removed the aluminum foil, turn the meat and stir the potatoes.

10. If the meat is cooked enough, take it out of the oven and cover it, and continue baking the potatoes until they are golden brown.

11. Serve warm in plates with sauce.

Buon appetito!

NOTE:

• Keep leftovers in the refrigerator for up to 2 days. Reheat in a frying pan or microwave.

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