Oven Baked Pork Chops



Ingredients

3 large or 4 small pork chops, boneless or bone-in
3 cups water
2 1/2 Tbsp salt
1/3 cup oil
3 large potatoes
2 small or 1 large bell pepper
2 carrots, sliced into rounds
1 large onion, sliced into rounds
4 cloves garlic, sliced
salt, freshly ground black pepper, paprika, dry thyme
1/2 cup beer (or water, but beer adds better flavor)



Preparation

Place the pork chops in a shallow dish.
Boil 1 cup of water, add 2 1/2 Tbsp salt and stir to dissolve the salt.
Add 2 remaining cups of 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 inch (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 an 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 more minutes.



Notes

Serves 2-4.