Pork Chops Baked On Tomato And Rosemary Potatoes Recipe

Name: Pork Chops Baked On Tomato And Rosemary Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 400u00b0F 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.

768

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 thick boneless pork chops, 1 tablespoon sunflower oil, For the potatoes, 1 1/4 cups chicken broth, and more.

Yes, Pork Chops Baked On Tomato And Rosemary Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Chops Baked On Tomato And Rosemary Potatoes

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