Ingredients 6 thick-cut pork neck chops (2.5–3 cm thick, boneless) 1 sl. bacon 8 medium-sized potatoes 1 small head of garlic, halved crosswise (unpeeled) Juice of 2 lemons 2 tbsp mild mustard 1/2 cup olive oil 1 tbsp dried oregano Salt Freshly-ground black pepper Equipment Baking tray TAGS MEAT COLD CUTS LOW BUDGET MAIN COURSES GREEK SUNDAY LUNCH TRADITIONAL FOODS Ingredients 6 thick-cut pork neck chops (2.5–3 cm thick, boneless) 1 sl. bacon 8 medium-sized potatoes 1 small head of garlic, halved crosswise (unpeeled) Juice of 2 lemons 2 tbsp mild mustard 1/2 cup olive oil 1 tbsp dried oregano Salt Freshly-ground black pepper Instructions Choose boneless pork neck chops, cut about 2.5-3 cm thick. Preheat the oven to 200°C (400°F) using top and bottom heat. Set the rack to the lowest level. Peel and quarter the potatoes and place them in a 30×24 cm deep roasting pan. Season with salt and pepper, add oregano, mustard, lemon juice, and the chopped bacon. Mix everything well. Nestle the halved garlic head among the potatoes. Arrange the pork chops on top of the potatoes. Season the pork with salt and pepper, then drizzle with olive oil. Place a sheet of parchment paper directly on top of the food, then seal the entire pan tightly with foil. Roast for 1 hour. Uncover the pan, lower the oven temperature to 170°C (340°F), and continue roasting for about 30 minutes, until the pork is very tender and the potatoes are buttery soft. By the end of cooking, the potatoes should have absorbed nearly all the liquid and be left with just their oil. Tips Let the pork come to room temperature before cooking. This helps it stay tender and juicy. Keep the chops at around 2.5 cm thick. Alternatively, you can use pork belly sliced to about the same thickness, around 2,5 cm to 3 cm thick. Use a medium-sized roasting pan so the dish remains compact. This ensures the limited juices stay concentrated and don’t evaporate. Seal the pan well to trap steam inside. If you want to use a fan oven, do so only during the first hour while the dish is covered. After uncovering, the fan can dry out the pork, so monitor closely. Don’t be afraid of adding this much garlic. Roasting it softens its flavor, lending sweetness and aroma to the dish. If you prefer fewer aromatic notes, stick to oregano only. Still, don’t skip the bacon as it adds a savory richness to the lemony potatoes. Watch the heat once the dish is uncovered. If your oven runs hot, lower the temperature slightly to avoid drying out the pork. TAGS MEAT COLD CUTS LOW BUDGET MAIN COURSES GREEK SUNDAY LUNCH TRADITIONAL FOODS
