Greek Recipes

Greek and Cypriot recipes

Brizoles Hoirines sto Fourno: Roasted Pork Chops (with potatoes)

In Greek: μπριζόλες χοιρινές στο φούρνο, pronounced bree-ZOH-les hee-ree-NES stoh FOOR-no

Pork chops are roasted with potatoes and a sprinkling of chopped tomatoes, bell pepper, and garlic. This is an easy and delicious dish to prepare. Just add a salad to complete the meal.

Roasted Pork Chops with Potatoes

Roasted Pork Chops with Potatoes

Cook Time: 2 hours

Total Time: 2 hours


  • 6 pork chops (approx. 3 3/4 – 4 pounds, each about 3/4 inch thick)
  • 7 large potatoes, peeled, quartered lengthwise
  • 3 ripe tomatoes, chopped (with juice)
  • 2 green bell peppers, stem and seeds removed, chopped
  • 4 cloves of garlic, chopped
  • 1 cup of olive oil
  • salt
  • pepper
  • Greek oregano (rigani)
  • water


Preheat oven to 480F (250C).

Rinse the pork chops well to remove any debris. Drain but do not dry, and salt on both sides with 1 tablespoon of salt.

In a large roasting pan, place the pork chops in a single layer. Add potatoes on top and sprinkle with 1 teaspoon of salt and 1 tablespoon of oregano. Add tomatoes, bell pepper, and garlic. Sprinkle with 1 teaspoon of pepper. Pour olive oil over the top and add 3 1/2 cups of water, or enough water to make 1 inch of liquid in the pan.

Roast at 480F (250C) until the liquid comes to a boil. Reduce heat to 425F (220C) and cook for 1 hour or until the potatoes are slightly browned and soft (test with a fork). Move the pork chops from the bottom of the pan to the top, laying them over the potatoes. Add 3/4 to 1 cup of water and continue to cook for 1 hour longer, until the pork chops are well-browned and very tender.

Allow to sit for 20 minutes before serving.

Yield: serves 6

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