Chops in the oven with Portuguese cornbread

  • Servings : 6
  • Prep Time : 5m
  • Cook Time : 50m
  • Ready In : 55m
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Prepare the chops in a different way. Take them to the oven topped with a very tasty Portuguese cornbread, garlic and coriander mixture.

Units: Metric / (Units: US)


  • 6 pork chops (about 750 grams / (1 2/3 pounds))
  • 1.5 kg / (3 1/3 pounds) small potatoes
  • 1 small Portuguese cornbread
  • 1 medium onion
  • 3 cloves of garlic
  • Coriander (to taste)
  • Pepper (to taste)
  • 200 ml / (3/4 cup and 1 1/2 tablespoons) olive oil
  • Salt (to taste)


    Step 1

    1. Season the chops with salt and pepper; set aside.

    Step 2

    1. Wash the potatoes and put them with the peel in a saucepan with water seasoned with salt. Bring to a boil over high heat. When starts boiling, reduce to medium-low heat and cook the potatoes about 20 minutes. When the potatoes are cooked, drain them with a skimmer and set aside.

    Step 3

    1. Preheat the oven to 180ºC / (350ºF).

    Step 4

    1. Peel the onion and the garlics. Place the Portuguese cornbread, the onions cut into pieces, the garlics and the coriander in a food processor and pulse until coarsely chopped.

    Step 5

    1. In a rectangular baking pan, place the chops and the potatoes. Pour the cornbread mixture over the chops, drizzle everything with olive oil and bake about 25 minutes.

    Step 6

    1. Turn off the oven and serve.

Nutrition facts per serving (6 servings):

Calories: 930
Total Fat: 65 g(100%)
Saturated Fat: 16.5 g(83%)
Cholesterol: 119 mg(40%)
Sodium: 323 mg(13%)
Total Carbohydrate: 54 g(18%)
Protein: 34.5 g


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