Pork Chops Baked on Tomato and Rosemary Potatoes |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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These chops are cooked on boulangere-style potatoes - thinly sliced potatoes, onions and tomatoes cooked slowly with stock and butter until they are meltingly tender. An Ainsley Harriot recipe. Ingredients:
4 thick boneless pork chops |
1 tablespoon sunflower oil |
1 1/4 cups chicken broth |
2 ounces butter |
2 garlic cloves, minced |
1 sprig rosemary, leaves only |
2 lbs potatoes, peeled and thinly sliced |
1 onion, halved and very thinly sliced |
4 tomatoes, skinned and thinly sliced |
salt and pepper |
Directions:
1. Preheat the oven to 400°F 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 potaotes: Put the chicken broth, butter, garlic, rosemary leaves, 1/2 tsp salt and some fresh ground black pepper into a pan and bring up to a gentle simmer.
3. Add the potatoes and onion and cook gently for 5-10 minutes, or until just tender when pierced with the tip of a knife but not falling apart. This will depend on your potatoes.
4. Spoon half the potatoes and onions over the base of a lightly buttered 4 pint shallow ovenproof dish and cover with the sliced tomatoes and a little seasoning.
5. Spoon the remaining potatoes and onions on top, season lightly and bake in the oven for 40 minutes.
6. 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.
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