Saturday, 16 April 2011

P's in a Pan

This recipe is so easy, yet tastes divine. It's perfect for a dinner party, or to impress a special someone with a special meal. (It works every time!)


8 pork
2 handfuls of rosemary
6 garlic cloves
80ml of olive oil
Juice of 3 lemons
2 smooth-skinned pears
3 parsnips
2 ripe peaches
700g potatoes
Salt and pepper

Let's get making:

1. To make the marinade for the chops, pound the rosemary, crush the garlic, add the oil and lemon juice and stir together. Rub on the chops and leave to marinade for 1-6 hours, in the fridge.
2. Preheat the oven to 220 or Gas Mark 7.
3. Slice the pears, parsnips and peaches into quarters lengthwise. (Don't forget to remove the core of the pear.) Cut the potatoes into small pieces.
4. Put the pork, pears, parsnips, peaches and potatoes into a roasting tray, tossing a few times to coat everything with the marinade. Seasons with salt and black pepper and then roast for 45 minutes-1 hour, depending on how big your chops are.

Serve with mint sauce and/or a big glass of red wine.

Adapted from Jamie Oliver's tray-baked pork chops with herby potatpes, parsnips, pears and minted bread sauce.

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