PORK CHOP MENU RECIPES

Steps:

• For the pork chops, season the chops with the salt and scatter the black pepper over them, pressing it firmly into the chops on each side.
• On a medium heat, in a large frying pan, heat the butter until foaming, but without letting it burn.
• Raise the heat to medium high, lay the chops in the foaming butter and cook for 6–7 minutes on each side for medium.
• Transfer the chops to a warm plate with tongs. Pour 100ml/3½fl oz cold water into the hot pan. There will be a lot of sizzling, and the water and butter will create an emulsion. Scrape the base of the pan with a wooden spoon to release the caramelised residue, which will give taste and colour to the juice. Continue to heat for a minute or so until the liquid reduces in volume to a rich sauce.
• For the sauté potatoes, blanch the diced potatoes in a pan of boiling water for 30 seconds, then drain in a colander and allow the steam to escape for a minute or two. (Of course you can cook the potatoes from raw, but they may brown too quickly as they have a high starch content. By blanching them you are neutralising the starches, giving the potato a better texture and colour.)
• On a high heat, in a large frying pan, gently fry the diced potatoes in the oil, season with salt and pepper and cook for 4–5 minutes stirring every minute until golden-brown.
• For the persillade, mix together all the ingredients in a small bowl.
• Reduce the heat of the potatoes, add the butter and two-thirds of the persillade. Taste and adjust the seasoning if necessary.
• To serve, pour the juices from the deglazed chop pan onto the steaks and serve with the sautéed potatoes, crisp sage leaves and Dijon mustard.

Steps:

• Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
• In large bowl, mix 4 tablespoons of the melted butter, the garlic, Italian seasoning and 1 teaspoon of the salt. Pour 2 tablespoons of the mixture into medium bowl; add pork chops, and toss to coat. Cover and refrigerate. Add potatoes to remaining mixture in large bowl; toss. Pour potato mixture in pan. Roast 25 to 30 minutes, stirring once, until tender.
• Meanwhile, in medium bowl, mix remaining 1 tablespoon melted butter, the bread crumbs and Parmesan cheese; set aside.
• Add pork to pan with potatoes. Top pork with bread crumb mixture; press to adhere. Add tomatoes and green beans to pan; sprinkle vegetables with remaining 1/4 teaspoon salt. Roast 12 to 18 minutes or until pork is no longer pink and meat thermometer inserted in center reads at least 145°F, and potatoes are browned and tender. Top with basil.