Braciole di Maiale al Forno con Peperoni e Patate (Baked Pork Chop Traybake with Peppers and Potatoes)
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Ingredients
- 4 bone-in pork chops
- 500 g baby new potatoes, halved
- 2 red peppers, sliced
- 1 onion, sliced
- 2 garlic cloves
- 1 tsp dried oregano
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 614 kcal
- Protein
- 42.5 g
- Carbohydrate
- 27.5 g
- of which sugars
- 6.7 g
- Fat
- 36.8 g
- of which saturates
- 11 g
- Fibre
- 4.2 g
- Salt
- 0.30 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Toss the potatoes, peppers, onion and garlic with 2 tablespoons of the olive oil and the oregano in a large roasting tray.
- 2
Roast for 15 minutes, then push the vegetables to one side and add the pork chops, rubbed with the remaining olive oil.
- 3
Roast for a further 25-30 minutes, turning the chops once, until cooked through with no pink remaining and the vegetables are tender and golden.
- 4
Rest for a few minutes before serving straight from the tray.
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