How to make
Since the pork chops are not the fattest part of a pig, they need to be marinated well, in order to make them tender.
Put them in a baking pan greased with olive oil, sprinkle them with black pepper, sugar, cumin, olive oil and thyme. Cover them with thinly sliced onions and grate a nice juicy tomato on top.
All of this is poured with wine, if possible quality wine.
Cover the baking pan with cling film and refrigerate it overnight.
The marinated pork chops are taken out and left at room temperature for 30-40 minutes.
Preheat the oven to 390°F (200 degrees) and put the baking pan inside as it is, with the marinade, you can just sprinkle a little more olive oil and salt. Usually, I like to put salt at the end, so that it does not extract the juices from the meat, so I do not add it to the marinade.
Bake them at this temperature for 15 minutes and then reduce the heat to 360°F (180 degrees) for another 35 minutes. If your pork chops are thinner, reduce the time, so that you do not dry them out.
The baked pork chops have a nice dark pink color on the outside, but are white on the inside. They are incredibly fragrant and delicious.
Serve them with a fresh salad or potatoes and enjoy as much of them as you like.
Enjoy your meal!
