Pork Chops Baked With Young Potatoes and Zucchini
by Editorial Staff
Delicious and nutritious pork chops baked with young potatoes and zucchini will become a complete lunch or dinner for your whole family. The meat is marinated with spices and sour cream, and then baked on a vegetable “pillow” in the oven.
Cook: 1 hour 20 mins
Serving: 4
Ingredients
- Pork tenderloin for chops – 500 g
- Young potatoes – 700 g
- Young zucchini – 1 pc. (340 g)
- Sour cream – 100 ml
- Fresh herbs (I have basil) – 4 sprigs
- Salt – 1 teaspoon
- Seasoning for meat – 1 teaspoon
Directions
- Let’s prepare the products.
Preheat the oven to 180 degrees. - Cut the pork tenderloin into thin slices.
- Beat off each slice of meat using the culinary hammer. Rub the meat slices with salt and seasoning.
- Grease each slice of meat liberally with sour cream and set aside to marinate for 1 hour.
- Peel the young zucchini (remove only the peel), cut into large cubes.
- Peel young potatoes, wash, cut into large cubes.
- Put cubes of zucchini and potatoes on the bottom of the mold. Sprinkle with spices and salt on top.
- Cover the vegetables with marinated meat slices. Spread sour cream over the meat again.
- Cover the form with foil. We will send it to an oven preheated to 180 degrees and bake for 40 minutes under foil. Then remove the foil and bake for another 20 minutes at the same temperature.
- Five minutes before turning off the oven, sprinkle the meat with finely chopped basil.
- Put the finished pork chops with vegetables on plates and serve.
Enjoy your meal!
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