Slow Roasted Harvest Pork Chops Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Sprinkle chops on all sides with thyme, salt, and pepper. Place on a baking sheet.
• Bake in the preheated oven until a meat thermometer inserted into the thickest part of a pork chop reads 165 degrees F (74 degrees C), about 20 minutes. Tent aluminum foil over the chops and let rest 5 to 10 minutes before serving.

Steps:

• Preheat oven to 275F/135°C.
• In a shallow dish or bowl, mix the flour, garlic powder, salt and pepper.
• In another shallow dish or bowl, place the beaten egg.
• Put the breadcrumbs in another dish.
• Heat the olive oil in a large fry pan.
• Dredge each chop in the flour mixture, then the egg, then the breadcrumbs.
• Fry chops in oil about 2-3 minutes each side.
• Run a metal skewer through all chops and stand up in a loaf pan with the fat side of the chops facing up.
• Bake for 2 hours.

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Toss the potatoes, oil, garlic and thyme on a shallow roasting tray and mix will with your hands to coat in the oil. Season well. Roast for 25 mins until the potatoes are just turning tender when pierced with a knife.
• Whisk the honey and mustard together in a small bowl. Season the pork chops with salt and pepper, then brush with half the marinade. Nestle into the potatoes on the tray, and bake for another 10 mins before turning the chops and spooning over the remaining glaze. Continue to bake for 10 more mins until cooked through.