Oven Baked Pork Chops

By Robert Rohrman

Ingredients

• Pork Chops (On the Bone or Butterfly)
• Olive Oil
• Garlic
• Bell Peppers (orange)
• Onions
• Spices (Cumin/Salt/Pepper/Essence)
• Carrots

Preheat the oven to 400 degrees.

In a roasting pan put pork chops covered in essence/cumin/salt/pepper. Chop up some garlic/onions/and peppers and spread throughout the pan. Chop up carrots and add into pan. Drizzle Olive oil over chops to cover each chop with a glaze. Oil should be enough to keep meat from sticking to pan. Be sure to use plenty of onions and peppers because they will give off juices to help cook the meat. Cover the pan very tightly with aluminum foil.

Let cook for min 25min or more. Depending on the thickness of the chop. Test by cutting one open after 1/2 hr. Meat should be fully cooked but very juicy and tender. Carrots should also be fully cooked.

When done drain sauce into a gravy server and serve chops with carrots/onions/peppers and any other side you like. Add a dash of parsley for good presentation.

Also try adding a little barbq to the mix from the beginning to have BBQ chops. If you do this leave out the carrots! Good Eating.....