PORK CHOP AND POTATOES OVEN RECIPES RECIPES
PORK CHOP RECIPES | BBC GOOD FOOD
Oven-roasted, pan-fried, sizzled or seared, we've compiled a variety of ways to serve deliciously tender pork chops, from posh plates to everyday feasts.
Provided by Good Food team
Number Of Ingredients 1
PORK CHOP RECIPE | JAMIE OLIVER RECIPES
An absolutely blinding, easy way to do roast pork chops, with wonderful creamy champ.
Total Time 50 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 200ºC/400ºF/gas 6.
- Peel and halve the potatoes, then cook in boiling salted water for 15 minutes, or until tender. Drain, return to the pan and cover.
- Meanwhile, trim the strip of skin from each chop in 1 piece and set aside.
- Rub the chops with a little oil, then pick and press a couple of sage leaves on to each side, and season well with sea salt and black pepper.
- Place a wide ovenproof frying pan over a medium-high heat, add the strips of skin, skin-side down, place a heavy pan on top to keep them flat, then fry for a couple of minutes, or until crisp – just like crackling.
- Push the crackling strips to the side of the pan, add the pork chops, and fry for 1 minute on each side. Transfer the pan to the oven (if you don't have an ovenproof pan, transfer the chops to a preheated baking tray instead). Roast for 10 to 15 minutes (depending on the thickness of the chops), or until cooked through.
- Meanwhile, chop half the watercress, pick and finely chop the parsley and trim and finely chop the spring onions.
- Heat the milk with the bay leaves until almost boiling, then add the parsley, spring onions and the chopped watercress. Switch off the heat and leave the bay leaves to infuse in the milk for a few minutes, then fish out the bay leaves and discard.
- Add the warm potatoes to the milk and mash until smooth. Season well with sea salt and black pepper. Cover with a lid and keep warm, until needed.
- Put a little butter on top of the champ, and serve with the pork chops, crackling and remaining watercress.
Nutrition Facts : Calories 708 calories, FatContent 41 g fat, SaturatedFatContent 15.3 g saturated fat, ProteinContent 40 g protein, CarbohydrateContent 47.4 g carbohydrate, SugarContent 5.4 g sugar, SodiumContent 0.37 g salt, FiberContent 3.5 g fibre
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10 EASY STEPS FOR COOKING THICK PORK CHOPS IN THE OVEN ...
From noreciperequired.com
Reviews 3.5
Total Time 35 minutes
Reviews 3.5
Total Time 35 minutes
- There are a lot of ways to cook pork chops, and unfortunately I can’t cover them in all here. However, I can show one of my absolute favorites, and the one that I think every home cook needs to know – Pan Roasting. A pan roasted pork chop (assuming you use the right techniques) has a great sear on the outside which creates little caramelized bit and pieces that have a ton of flavor. At the same time, the center of the pork chop is just cooked through, and remains both tender and juicy. And, with a pan roasted pork chop, you get the side benefit of pan drippings with which you can make a killer sauce. Check out my 10 steps below and on the video, and hope you next pork chop turns out absolutely perfect. How to Cook a Pork Chop – Pan Roasting In the Oven Pork Chop Prep Buy the right Pork Chop Before you even start cooking, you need to make sure your starting with the right meat. Buy a nice, thick pork chop. At least 1 inch thick, 2 or more is even better. Thin chops are easy to dry out and overcook…and generally more trouble than they are worth Brine & Season the Pork Chop Brining adds a ton of flavor and moisture to the chop, and lessens the risk of drying out the chop while you cook it. It’s easy to do, and if you have the time, I recommend it. But don’t stop at brining. You still need to season the pork chop with salt & pepper. You can use other spices as well, but those are a must. Bring the Pork Chop to Room Temperature Like most meats, it’s best to start cooking the pork chop when it’s at room temperature. If you take it right out of fridge, while it’s still cold, you can end up with a raw center. Cooking a Thick Pork Chop High Heat is Good Heat There are cuts of pork (like shoulder that you cook long & at low temp. Pork chops, are not one. Use high heat in the oven and on the stove top so you can get a good sear, and quickly cook the pork chop through, before it has time to dry out. Sear the Chop on the Stove Top Start cooking the pork chop in a pan, on top of the stove. Even a very hot oven, won’t sear the outside of the chop, before the inside is cooked. So you need to get a pan good and hot, and then lay the pork down, searing one side then the other. As the pork shop sears, don’t fiddle with it, or keep checking it. Just let it cook for 3 – 4 minutes, until it’s nicely browned. Flip and repeat. Sear the sides If your pork chop is very thick, you may also want to sear the side of the chop and render out some of the fat there. That makes it nice and tasty, and it's the same technique I use for baking pork tenderloin. Move to the oven Depending on the thickness of the pork chop you can cook it anywhere from 50 – 90% on top of the stove, but you’ll probably need to spend some time in the oven to get it fully cooked. Thin, boneless pork chops will cook much faster than thick/bone-in chops; so be prepared to move quickly. Cook to Medium/Med-Well These days, it’s safe to cook pork to medium or medium well – an internal temperature of 140 degrees. The most accurate way to judge that is with a meat thermometer, but with practice, you’ll be able to tell simple by touching the pork chop. What you should never do, is cut into the meat to “look” at it. That causes the juices to run right out of the meat. Again depending on thickness it may be anywhere from 5 to 15 minutes to cook the chop. Note the bigger cooking mistake is overcooking – not undercooking Let the pork chop rest Right out of the oven, the juices are very active in the meat and if you cut into the pork chop they’ll flow right out. So let it rest outside the oven for 5 – 7 minutes before serving and cutting into it. Don’t let the drippings go to waste The brown bits on the pan when you’re threw cooking have a ton of flavor, don’t waste them. Pan sauces can get very complicated, but really all you need to do, is deglaze with a ¼ cup of wine. Add the same amount of chicken stock. Let it all reduce by 1/2, and then stir in a couple tablespoons of butter. Once you've got the perfect pork chop down, learn How to Cook the Perfect Pork Tenderloin!
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JAMIE'S EPIC ROAST PORK | JAMIE OLIVER PORK RECIPES
My classic British roast pork is turning up the dial with flavours of the great American South. I’ve buddied it up with peaches, pumpkin, bay leaves and bourbon for a transatlantic fusion that’ll blow your mind. Featuring double crackling and thick, dirty gravy, this is one roast dinner you have to try.
From jamieoliver.com
Total Time 2 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 659 calories per serving
From jamieoliver.com
Total Time 2 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 659 calories per serving
- Put the pork skin in the fridge, uncovered, to dry out while you cook the pork. You’ll get double crackling – one from the pork joint and one from the skin.
- Preheat the oven to 240°C/475°F/gas 9 (full whack).
- To make the flavoured salt, place the fennel, peppercorns and bay in a pestle and mortar and smash the living daylights out of it. Peel in the lemon zest, then pick in the herbs and have another bash. Add the salt and bash again until fine (alternatively whiz in a blender).
- Score the pork fat in a diamond pattern, then rub in 1 tablespoon of flavoured salt with a good drizzle of olive oil, massaging it into all the nooks and crannies.
- Peel the potatoes and parboil in a large pan of salted boiling water for 10 to 15 minutes until softened. Drain and steam dry, then tip into a large baking tray.
- Scrub, top and tail the parsnips and slot them in with the potatoes, then place the tray on the bottom shelf of the oven.
- Place the pork directly on the bars of the oven above the potatoes and parsnips to catch all the tasty juices. Reduce the oven temperature to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
- For the sauce, place a large sheet of non-stick baking paper over a large sheet of tin foil. Place the onion, apple, pear and peach in the middle with a good lug of bourbon, then fold up the edges and twist to make a sealed ‘money bag’ parcel. Cook in the oven with the pork for 1 hour 10 minutes, or until soft.
- Remove the pork, potatoes and fruit from the oven. Cover the pork with tin foil and leave to rest for at least 30 minutes while you make the crackling. Carefully drain the fat from the potatoes (cool and reserve for another day), and set aside.
- Carefully remove the foil layer from the fruit parcel, then hold the paper bag over a bowl and pierce a hole in it with a sharp knife to release the juice. Squeeze any remaining juice from the fruit, then transfer to a chopping board, roughly chop (discarding the cores, pips and onion skin) and add to the bowl. Leave to cool, then cover and set aside until ready to serve.
- Deseed and clank up the pumpkin into wedges, place into a baking tray and season with salt and pepper.
- Turn the oven back up to full whack. Score the reserved pork skin in a zig-zag fashion and place directly on the bars of the oven. Put the pumpkin underneath and cook for 30 minutes or until golden and crisp.
- To make the gravy, peel and roughly chop the onion, then fry with the minced pork in a large frying pan on a medium heat for 10 minutes, or until golden and soft. Stir in the flour and mustard, then add a good lug of bourbon and flambé, if you like. Pour in the stock, bring to the boil and simmer for 10 to 15 minutes until thick and delicious.
- Remove the crackling and pumpkin from the oven. Drain the fat from the pumpkin and discard, then tip the pumpkin into the tray with the other roasted veg and return to the oven to warm through.
- Slice up the ribs and carve the rest of the pork. Bring it all together at the table and serve with the veg, crackling and fruity sauce.
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