When I was a child I did NOT like pork chops. I was out of luck because my mother (Julia B as in Beatrice) loved them. At our dinner table you pretty much ate what was put in front of you. Lucky for me my mother was an awesome cook so 99.9% of the time it wasn’t an issue. Over the years I think mom perfected her pork chop recipe to the point of creating what you see up in the picture. Right up until about 6 months before her passing she was still getting around the kitchen like a professional chef! Over the years we all had our favorite requests we’d ask her to make us. I think she was quite surprised when I would request pork chops. But it was because her chops came out as tender as butter and so very delicious! They fell off the bone!!
After my mom passed away I tried my hand at pork chops. The first time – they were so so, but I recently tried it again and channeled my inner-Julie. BINGO – perfection. These Italian seasoned, slow baked, olive oil and garlic laced sticky little porkie’s are to die for. Mom usually added in sliced green peppers, but I took it up a notch to these mini sweet peppers and added in some red and yellow onions. Sandro said if he closed his eyes he would have thought Julia B herself made them! We miss Mom Kane/Grandma and we sure do miss her cooking!
- 4 Bone-in center cut pork chops - the thickness is to your desire
- 1-2 Green bell peppers - sliced or Mini Sweet Peppers 10-12 (whole)
- 1 Red or Yellow Onion - sliced
- Olive oil - cover the bottom of the baking pan and another 2 tbsp to frying pan (see below)
- 4 cloves of garlic - peeled and crushed
- Salt, Pepper and Granulated Garlic - to taste
- Fresh Italian Flat Leaf Parsley - chopped - about a half cup
- Preheat oven to 300 degrees
- To a hot large frying pan, add the olive oil.
- Dry any moisture from the pork chops.
- Season one side of pork chops with salt, pepper, garlic powder.
- Scatter the parsley on one side of the pork chop.
- Fry pork chop parsley side down.
- Season the other side of pork chops with the salt, pepper and garlic powder and add the rest of the parsley.
- Fry until each chop is slightly browned.
- In a large baking dish - I used a 9x11 - add olive oil, garlic gloves and peppers and onions. Season the peppers and onions with salt, pepper and granulated garlic.
- Transfer the pork chops to the baking dish.
- Cover tightly with foil.
- Leave the oven at 300 degrees - bake the pork chops for at least 2 hours - do not touch them!!
- After two hours take the foil off and bake for another 15-20 mins.
- Serve with roast potatoes and your favorite veggie.
- Savoir every minute of them!
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