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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
- 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.
- 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.
- 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.
- 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
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