INGREDIENTS
- 100 gr. olive oil
- 1-2 tbsp. mustard
- lemon zest, from 2-3 lemons
- lemon juice, from 2-3 lemons
- 2 garlic cloves
- 2 tbsp. honey
- 5 kg pork chops, cut
- 6 potatoes, medium, peeled
- 1 tbsp oregano
- 200 ml water, warm
- pepper
- thyme
- oregano
INSTRUCTIONS
Preheat the oven to 200°C in the air.
Pour the olive oil, the cubes, the mustard, the zest and juice of 2 lemons, the garlic, the honey into a mortar and beat for a while until the ingredients are homogenized. Pour the sauce into a pan.
Cut the potatoes into pieces and put them in the pan.
We turn the steak vertically (upright) on the cutting board and with a sharp knife make cuts until we reach the central bone. When cooking, the fat collects and it looks as if warheads have become in our steak.
Add the steaks to the pan along with the oregano, thyme and pepper and mix well.
We make sure that the side of the fat touches the perimeter of the pan, so that it cooks and becomes crispy.
Then, add the water, cover well with aluminum foil and bake in the oven for 1 hour.
Remove the foil, stir the potatoes and steaks once and continue cooking for another 45 minutes until most of the water has evaporated, leaving the food with its lemony sauce and the meat getting a nice color. After uncovering, as soon as they start to brown, turn the steaks over to brown on the other side as well.
We serve the steaks with the potatoes, a few herbs and plenty of juice.
Pour the olive oil, the cubes, the mustard, the zest and juice of 2 lemons, the garlic, the honey into a mortar and beat for a while until the ingredients are homogenized. Pour the sauce into a pan.
Cut the potatoes into pieces and put them in the pan.
We turn the steak vertically (upright) on the cutting board and with a sharp knife make cuts until we reach the central bone. When cooking, the fat collects and it looks as if warheads have become in our steak.
Add the steaks to the pan along with the oregano, thyme and pepper and mix well.
We make sure that the side of the fat touches the perimeter of the pan, so that it cooks and becomes crispy.
Then, add the water, cover well with aluminum foil and bake in the oven for 1 hour.
Remove the foil, stir the potatoes and steaks once and continue cooking for another 45 minutes until most of the water has evaporated, leaving the food with its lemony sauce and the meat getting a nice color. After uncovering, as soon as they start to brown, turn the steaks over to brown on the other side as well.
We serve the steaks with the potatoes, a few herbs and plenty of juice.
