One-pan chops with potatoes and onions for Sunday lunch
Make Sunday lunch easier with oven-baked chops layered over potatoes and onions, seasoned with fragrant spices and cooked together in one ovenproof dish.
Sunday lunch doesn't necessarily mean spending the morning juggling multiple pots and pans. A dish that can be prepared, placed in the oven, and left to cook is ideal for a hassle-free, satisfying family meal. These oven chops with onions and potatoes are a great option when you desire a hearty meal without much kitchen work. Everything cooks together in one dish, with potatoes and onions creating a base for the seasoned chops.
A blend of spices, fresh chillies, and thyme adds depth to the meat, while potatoes cook beneath, absorbing some of the juices. This recipe is practical for families, requiring minimal preparation once everything is assembled.
To prepare, place the chops in a large bowl. Add chilli powder, cumin, coriander, garam masala, turmeric, salt, black pepper, chilli flakes, ginger, garlic paste, thyme, green chillies, and one tablespoon of vegetable oil. Mix thoroughly to coat the chops evenly. Peel potatoes and slice them into rounds about ½ centimetre thick.
Pour the remaining three tablespoons of vegetable oil into a large ovenproof casserole dish. Arrange potato slices over the base, followed by sliced onions. Place the marinated chops on top, arranging them in a single layer for even cooking. Sprinkle a little dried mint, if desired. Add a little water to the dish to aid potato cooking and create moisture, being careful not to add too much to avoid a watery final dish.
Place in the preheated oven and cook for 30-40 minutes, or until chops are cooked through and potatoes are tender. Give everything a gentle stir before serving, and enjoy warm with soft white bread to soak up the flavorful juices.
Written by urgent.news from IOL's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
