Pork Chops Baked on Tomato and Rosemary Potatoes
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 thick boneless pork chops
- 1 tablespoon sunflower oil
-
For the potatoes
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)