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Title: Oven Baked Pork Chops
Categories: Pork, Chops
Yield: 2 Servings

3 lg Pork chops (4 sm);
- boneless or bone-in
3 c Water
2 1/2 tb Salt
1/3 c Oil
3 lg Potatoes
2 sm Bell pepper (1 lg)
2 Carrots; sliced into rounds
1 lg Onion; sliced into rounds
4 cl Garlic; sliced
Salt
Black pepper; freshly ground
Paprika
Dry thyme
1/2 c Beer or water

Place the pork chops in a shallow dish. Boil 1 cup of water, add
2-1/2 tb salt, and stir to dissolve the salt. Add remaining 2 cups
cold water and pour the brine over top to cover the chops. Cover and
refrigerate for about 30 minutes.

Preheat oven to 425?F. Cut the potatoes in slices. Cut the bell
peppers into rings after removing seeds & ribs. Place potatoes and
peppers in a large bowl, together with onion, and garlic. Season with
salt, pepper, paprika, and dry thyme. Place oil in a 11-1/2 x 7"
(30x18 cm) baking dish. Take pork chops out of brine, pat them dry
with paper towel, sprinkle with salt, freshly ground black pepper,
and paprika. Lay the pork chops in the baking dish, put vegetables in
baking dish, and pour beer over the top. Cover with a lid or aluminum
foil and bake for 1 hour.

Uncover and check whether meat and potatoes are done. Place pork
chops on top of vegetables and return everything to the oven. Bake,
uncovered, for about 10 minutes more.

Recipe FROM: <gopher://sdf.org/0/users/navybear/recipes/
oven_baked_pork_chops.txt>

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