SUMMER PORK & POTATOES
One pot cooking for more fun and less time cooking
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course
Time 1h30m
Number Of Ingredients 5
Steps:
- Preheat the oven to fan 180C/ conventional 200C/gas 6. Wash the potatoes, but don't bother to peel them. Cut into thickish slices then cook in boiling water for 6-8 minutes until almost tender; drain. Slice the tomatoes to the same thickness. Chop the garlic, then strip the rosemary from its stalks and chop the leaves fairly finely.
- Drizzle a little olive oil in the base of a shallow ovenproof dish wide enough to take the chops in one layer. Arrange rows of potatoes and tomatoes across the dish, seasoning with salt and pepper as you go and sprinkling with half the rosemary and all the garlic.
- Drizzle a couple more tablespoons of olive oil over the vegetables and bake for 15 minutes, then sit the pork on top, season and sprinkle with the remaining rosemary. Return to the oven for 35-45 minutes, until the pork and potatoes are tender.
Nutrition Facts : Calories 527 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 35 grams carbohydrates, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 0.2 milligram of sodium
SUMMER GARDEN PORK CHOPS
A great way to beat the heat and use the abundant vegetables from your garden. Serve with pasta or bread. You may substitute 1 cup wine or 1 cup water with 2 tablespoons vinegar for the vegetable stock.
Provided by TJEAN
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- Grind together salt, garlic powder and rosemary; rub onto chop. In a skillet, lightly brown in as little oil as possible; set aside.
- Saute carrots, onion, green pepper, leeks, zucchini and garlic. Stir very little until they begin to caramelize or burn slightly. Layer half the vegetable mixture, including the tomatoes, in the bottom of a dutch oven or large saucepan. Arrange the chops on top and then pour the rest of the vegetable mixture on top.
- Heat the vegetable stock in the saute pan and stir to loosen bits of food on the bottom. Pour over the vegetable and pork chops.
- Add cinnamon stick, allspice, olive oil and basil. Simmer for 20 minutes.
Nutrition Facts : Calories 373.6 calories, Carbohydrate 23 g, Cholesterol 36.9 mg, Fat 24.9 g, Fiber 5 g, Protein 17.4 g, SaturatedFat 4.9 g, Sodium 1797.7 mg, Sugar 9.1 g
SUMMER PORK & POTATOES
Make and share this Summer Pork & Potatoes recipe from Food.com.
Provided by English_Rose
Categories Pork
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F Wash the potatoes, but don't bother to peel them. Cut into thickish slices then cook in boiling water for 6-8 minutes until almost tender; drain.
- Slice the tomatoes to the same thickness. Chop the garlic, then strip the rosemary from its stalks and chop the leaves fairly finely.
- Drizzle a little olive oil in the base of a shallow ovenproof dish wide enough to take the chops in one layer.
- Arrange rows of potatoes and tomatoes across the dish, seasoning with salt and pepper as you go and sprinkling with half the rosemary and all the garlic.
- Drizzle a couple more tablespoons of olive oil over the vegetables and bake for 15 minutes, then sit the pork on top, season and sprinkle with the remaining rosemary.
- Return to the oven for 35-45 minutes, until the pork and potatoes are tender.
Nutrition Facts : Calories 377.8, Fat 14.6, SaturatedFat 5, Cholesterol 75, Sodium 83.3, Carbohydrate 34.7, Fiber 5.1, Sugar 4.3, Protein 27.1
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