Bavarian Pork Chops with Grilled Vegetables
The star of grilling season for real food lovers! A fantastic recipe for a special-occasion meat dish with an irresistible aroma. The flavor is a genuine crowd-pleaser, and it's guaranteed to win over your guests.
Cooking method
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Step 1:
Gather all your ingredients and spices for the Bavarian-style pork chops with vegetables.
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Step 2:
Rinse the bone-in pork chops well and pat them dry. Give them a light pounding with a meat mallet to about 1½ inches (4 cm) thick, then pierce them all over with a fork.
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Step 3:
Make the marinade: pour 3 tablespoons of vegetable oil into a bowl, then press in 3 cloves of garlic.
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Step 4:
Add 1 teaspoon of rosemary to the bowl and stir everything together well.
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Step 5:
Put 1 teaspoon of coriander in a mortar and grind it well with the pestle.
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Step 6:
Add 1 teaspoon of salt to the mortar.
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Step 7:
Add a little khmeli-suneli (a Georgian spice blend) to the mortar and grind all the spices together well.
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Step 8:
Place the pork chops in a suitable dish and sprinkle both sides with the spice mixture.
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Step 9:
Add the ground pepper blend to taste and rub all the spices thoroughly into the meat.
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Step 10:
Rub the garlic-oil mixture well into both sides of each chop, cover, and refrigerate for at least 3 hours.
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Step 11:
When the meat has marinated, heat a little vegetable oil in an oven-safe skillet and sear the chops until golden brown and crusty on both sides.
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Step 12:
Transfer the skillet with the seared meat to an oven preheated to 425°F (220°C).
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Step 13:
After 15 minutes, transfer the cooked chops to a plate.
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Step 14:
Add the corn, sliced carrot, green beans, cherry tomatoes, and chopped bell pepper to the same skillet.
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Step 15:
Sauté the vegetables for about 2 minutes.
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Step 16:
Plate the cooked meat alongside the vegetables and serve at your celebration table.
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Step 17:
Cook it delicious, cook it simple — make these pork chops with vegetables for a special dinner at home. Enjoy, everyone!
- This is festive, restaurant-worthy oven-baked pork that seasoned cooks love to keep in their back pocket. Anyone who's a fan of tender, rich cuts of natural meat goes looking for a recipe like this. The result is wonderfully tender, perfectly juicy, and so good it's the first thing to disappear from the table — its incredible aroma will have the whole household hovering by the kitchen.
Caloric content of the products possible in the composition of the dish
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - lean roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Field corn, raw, dried - 348 kcal/100g
- Sweet yellow raw field corn - 96 kcal/100g
- Field corn stewed, boiled, dehydrated (sliced - 83 kcal/100g
- Field corn boiled on the cob - 91 kcal/100g
- Germ-free raw fortified corn grits - 362 kcal/100g
- Corn grits without germ, raw, not fortified - 362 kcal/100g
- Corn - 119 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Rosemary - 131 kcal/100g
- Vegetable oil - 873 kcal/100g
- Hops-suneli - 417 kcal/100g
- Salt - 0 kcal/100g
- String beans - 24 kcal/100g
- Cherry tomatoes - 15 kcal/100g
- Ground coriander - 25 kcal/100g
- Ground pepper mixture - 255 kcal/100g
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