Braised and Roasted Pork Chops
Tender pork chops marinated with garlic, cumin and fresh cilantro, slowly braised with tomatoes and peppers, then finished in the oven for a golden caramelized crust. A hearty and flavorful dish perfect for a relaxed family dinner.
🛒 Ingredients
6 servings
- 6 pork chops
- 4 garlic cloves
- Salt to taste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 3 tablespoons vegetable oil
- 2 bay leaves
- 3 tablespoons tomato paste
- 1 large onion, sliced
- 1 large tomato, peeled and seeded
- 1 bell pepper, diced
- 1 beef bouillon cube
- A few sprigs of fresh cilantro
- 4 cups hot water
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Directions
- 1
In a large bowl, mash the garlic with salt, add the cumin and chopped cilantro. Rub the mixture all over the pork chops and let marinate for 30 minutes at room temperature.
- 2
Add sliced onion, peeled tomato and diced bell pepper to the bowl. Toss gently to coat the chops with the vegetables.
- 3
Heat oil in a large shallow pan over high heat. Sear the pork chops 3–4 minutes on each side until nicely browned. Add tomato paste, oregano, bay leaves, crumbled bouillon cube and 4 cups of hot water.
- 4
Bring to a boil, then reduce heat and simmer for 20 minutes. Watch the cooking time carefully — the meat should hold its shape and not fall apart.
- 5
Preheat oven to 400°F (200°C). Transfer chops to a lightly oiled baking dish, spoon some braising liquid over the top and roast for 15–20 minutes until slightly caramelized.
- 6
Serve hot with white rice and a fresh green salad.
💡 Chef's Tip
Do not braise longer than 20 minutes or the chops will fall apart in the oven. For deeper flavor, prepare the marinade the night before and refrigerate overnight.
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