Ingredients (Serves 4-6)
- 6 thick-cut pork neck chops (2.5-3 cm thick, boneless)
- 1 slice bacon, chopped
- 8 medium potatoes
- 1 small head of garlic (halved horizontally, skin on)
- Juice of 2 lemons
- 2 tbsp mild mustard
- ½ cup olive oil
- 1 tbsp dried oregano
- Salt & freshly ground black pepper
Instructions
1. Prepare the ingredients
- Let the pork chops come to room temperature before cooking for extra tenderness.
- Preheat the oven to 200°C (390°F), placing the rack on the lowest level.
- Peel and quarter the potatoes, then place them in a deep baking dish (30×24 cm).
2. Season the potatoes
- Sprinkle with salt, pepper, oregano, and chopped bacon.
- Add the mustard and lemon juice, then toss everything together.
- Nestle the halved garlic head between the potatoes for extra flavor.
3. Assemble the dish
- Arrange the pork chops on top of the potatoes.
- Season the meat with salt & pepper and drizzle with olive oil.
4. Bake
- Cover the dish with parchment paper, then seal tightly with aluminum foil.
- Roast for 1 hour.
- Remove the foil, lower the oven temperature to 170°C (340°F), and bake for another 30 minutes, until the pork is tender and the potatoes are golden.
5. Serve & Enjoy
- The potatoes should absorb most of the juices, leaving only the flavorful olive oil.
- Serve warm with a side of crusty bread and a fresh salad!
Chef’s Tips
✔ Room temperature meat ensures a tender result.
✔ Use a moderately sized baking dish to concentrate the flavors.
✔ Seal the dish well to trap steam and keep the pork juicy.
✔ If baking with a fan-assisted oven, use it only during the first hour, then switch to conventional heat to prevent drying out the meat.
✔ Don’t be afraid of garlic! Roasting it mellows its flavor, adding depth and a subtle sweetness.
✔ For a milder aroma, use only oregano or skip the garlic.
✔ Bacon enhances the potatoes, so don’t leave it out!
Enjoy!
Source: Argiro Barbarigou
