Pork chops

Pork chops baked on tomato and rosemary potatoes

These chops are cooked on top of boulangère-style potatoes, thinly sliced potatoes, onions and tomatoes cooked slowly with chicken stock and butter until they are meltingly tender.

Serves 4

 

4 thick, boneless pork chops or steaks, the rind and some of the fat removed

1 tablespoon sunflower oil

Salt and freshly ground black pepper

 

For the potatoes:

300ml/10fl oz chicken stock

50g/2oz butter

2 garlic cloves, crushed

The leaves from 1 large sprig of rosemary

900g/2lb floury potatoes such as Maris Piper, peeled and thinly sliced

1 onion, halved and very thinly sliced

4 vine tomatoes, skinned and thinly sliced

Salt and pepper

 

  1. Preheat the oven to 200C/400F/Gas Mark 6. Season the chops on both sides with some salt and pepper. Heat the oil in a large frying pan, add the chops and fry over a medium heat for 1-2 minutes on each side until nicely browned. Set aside on a plate.
  2. For the potatoes, put the chicken stock, butter, garlic, rosemary leaves, 1/2 teaspoon of salt and some freshly ground black pepper into a large pan and bring up to a gentle simmer. Add the potatoes and onions and cook gently for 5-10 minutes or until just tender when pierced with the tip of a small knife but not falling apart. This will depend on your potatoes.
  3. Spoon half of the potatoes and onions over the base of lightly buttered, 2.25litre/4 pint shallow ovenproof dish and cover with the sliced tomatoes and a little seasoning. Spoon the remaining potatoes and onions on top, season lightly and bake in the oven for 40 minutes.
  4. Overlap the pork chops on top of the potatoes and return them to the oven for a further 20-25 minutes until the potatoes are tender and the chops are cooked through.

Recipe by Debbie Major


Posted

in

by

Tags: