Just sprinkle the chops with rock salt, bake them in the oven until golden brown, and dinner is ready. You don't need to add any oil, because the fat in the meat oozes out and keeps the chops from drying out. The fat combined with the salt gives the meat all the flavor it needs. While frying tends to make pork chops tough, baking them in the oven keeps them moist and tender. It's the easiest, tastiest pork dinner you can make.
Of course, a side dish would help. Whenever I serve these pork chops, I accompany them with whatever I have on hand. Tomato salad, rice, potatoes, green salad, barley, sautéed vegetables, bread — practically anything, really. For this particular meal, I served the pork chops with a tomato salad (salt, extra-virgin olive oil and parsley), jarred marinated olives and sautéed cavolo nero (or kale) that was left over from a crostini recipe. It's so versatile, you can clean out the fridge with this dinner.
Prep time: 3 minutes | Bake time: 20 minutes | Total time: 23 minutes
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