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Pork Chops and Roasted Vegetables

Pork Chops and Roasted Vegetables

  • Serves 4
  • Prep time 15 minutes
  • Cook time 32 minutes

Nutrition facts

Per serving: Calories 420, Protein 27 g, Fat 11 g, Carbohydrates 54 g, Fibre 6 g, Iron 3 mg, Calcium 69 mg, Sodium 77 mg

Ingredients

  • Pommes de terre
    5 potatoes
  • Côtelettes de porc
    4 pork chops, about 2 cm (¾ in) thick
  • Ail
    8 whole garlic cloves, peeled
  • Tomate cerise
    16 cherry tomatoes, on the vine
  • Thym frais
    1 thyme sprig

Also needed

  • 30 ml (2 tbsp) olive oil
  • 1 onion, cut into wedges

Optional

  • 1 rosemary sprig

Preparation

  1. Use a fork to poke holes in the potatoes. Place them in a microwave-safe dish with 60 ml (¼ cup) of water. Cover the dish with plastic wrap and pierce the plastic wrap to let the steam escape. Cook in the microwave for 12 to 15 minutes on high.
  2. Cut the potatoes into cubes. Trim the chops by removing excess fat. Preheat the oven to 205°C (400°F).
  3. Heat 15 ml (1 tbsp) oil in a frying pan over medium heat. Cook the chops for 1 to 2 minutes on each side.
  4. Place the chops in a 33 cm x 23 cm (13 in x 9 in) rectangular baking dish. Add the remaining ingredients to the dish. Drizzle with the remaining oil. Bake for 20 minutes.


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