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YIELD: 4 servings
TOTAL TIME: 35 minutes
ACTIVE TIME: 15 minutes
DIFFICULTY: Easy
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| INGREDIENT | WEIGHT | VOLUME |
|---|---|---|
| Potato, chopped | 910 g / 2 lb | 6 cups |
| Olive oil, extra virgin | 45 g | 45 mL / 3 tbsp |
| Salt | 4 g | 1 tsp |
| Black pepper, freshly ground | 2 g | ½ tsp |
| Pork chops, bone-in | 2.2 kg / 5 lb | 4 chops |
| Olive oil, extra virgin | 30 g | 30 mL / 2 tbsp |
| Salt | to taste | – |
| Black pepper, freshly ground | to taste | – |
| Rosemary, sprigs | – | 4 sprigs |
[/vc_column_text][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]METHOD[/vc_column_text][vc_column_text]1 Preheat the oven to 220°C / 425°F.
2 Line a baking sheet with parchment paper. Add potatoes to the sheet. Coat with olive oil. Add salt, black pepper, and combine.
3 Put potatoes to the oven and roast until golden brown and crispy, about 20 – 25 minutes.
4 On the stovetop, heat a skillet over medium-high heat. Rub pork chops with olive oil and season with salt and black pepper.
5 Add pork chops to skillet and sear for about 3 minutes, then flip. Add rosemary sprigs to skillet, then transfer to oven and cook until they reach an internal temperature of 63°C / 145°F, about 6-8 minutes (depending on the thickness of your pork chop). Discard rosemary.
6 Serve pork chops with roasted potatoes.
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- Yukon Gold potatoes and baby red varieties work well for roasting
- Make sure the roasting pan isn’t crowded (to ensure potatoes roast instead of steaming)
- Feel free to add chopped rosemary to the potatoes before roasting
- When selecting pork chops, choose ones with a thick fat cap, as these will provide more flavor
- You can use boneless or bone-in pork chops for this recipe
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