avg —
Pork Cutlets with Potatoes in the Oven
Instructions
I slice the pork into slabs about 1.5 cm thick, cutting strictly across the grain – this matters, otherwise the meat turns out tough and stringy. I rub each piece with a little salt on both sides and let it sit for 5 minutes. Then I cover it with cling film and tenderize it with a kitchen mallet to a thickness of about 1 cm – this loosens the fibres and makes the meat more tender. I beat it evenly over the whole surface, but not too hard, so as not to tear the piece.
In a separate bowl I mix the adjika with garlic crushed through a press – this gives a spicy, aromatic marinade with a rich flavour. I crush the garlic rather than chop it, so it releases the most juice and aroma. I coat each chop with this mixture on both sides, rubbing the marinade in by hand. I leave it to marinate for at least 30 minutes at room temperature, or better still for 1–2 hours in the fridge – the longer it sits, the more aromatic and tender the meat will be.
While the meat is marinating, I prepare the vegetables. I peel the onion and chop it finely. I peel, wash and slice the potatoes into rounds about 5 mm thick. I lightly salt the potatoes and stir them.
I grease the baking tray with vegetable oil. I spread the potatoes in an even layer, arrange the marinated chops on top and scatter over the chopped onion.
I put the tray into an oven preheated to 180°C – this is important, so the meat starts to bake straight away rather than stew. I bake for 40–45 minutes, until the potatoes are done and the meat has a golden crust. The potatoes should be soft inside when pierced with a fork and lightly browned at the edges. I check the meat for doneness – when pressed, it should release clear juices with no blood. I serve it hot, straight from the oven!
Tips
- 1
I tenderize the meat through cling film – that way the splatters don't fly all over the kitchen, and the meat stays whole and doesn't tear.
- 2
Marinating for at least 30 minutes is essential – in that time the meat absorbs the aromas and becomes more tender. You can leave it overnight in the fridge.
- 3
I slice the potatoes into thin rounds – that way they have time to cook through in the same time as the meat, and they soak up the meat juices.
- 4
If you want a cheesy crust, sprinkle the dish with grated cheese 10 minutes before it is done.
FAQ
What can I use instead of adjika? +
Tomato paste with ground hot pepper and garlic will work. Or use a ready-made grill sauce, or ketchup with garlic.
Can I cover it with foil? +
Yes, bake under foil for the first 25 minutes, then remove it for a golden crust. Under foil the meat comes out juicier, but without the crispness.
Why are the potatoes not cooking through? +
Most likely you sliced them too thick or piled on too many layers. The potatoes should be in a single layer no more than 5 mm thick.
Can I add other vegetables? +
Yes, courgettes, tomatoes or bell peppers go very well. Add them together with the potatoes.
Which cut of pork is best to use? +
Loin, tenderloin or shoulder work best. Neck will also do, but it is fattier. Avoid cuts that are too lean – the chops will turn out dry.
- Comment
or post as a guest
Be the first to comment.
