PORK CHOP RECIPE ALL RECIPES RECIPES

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PORK CHOP RECIPE | JAMIE OLIVER RECIPES



Pork chop recipe | Jamie Oliver recipes image

An absolutely blinding, easy way to do roast pork chops, with wonderful creamy champ.

Total Time 50 minutes

Yield 4

Number Of Ingredients 10

1 kg potatoes
4 higher-welfare pork loin chops skin and fat on
olive oil
½ a bunch of fresh sage
1 big bunch of watercress
1 sprig fresh flat-leaf parsley
4 spring onions
300 ml milk
2 fresh bay leaves
unsalted butter

Steps:

    1. Preheat the oven to 200ºC/400ºF/gas 6.
    2. Peel and halve the potatoes, then cook in boiling salted water for 15 minutes, or until tender. Drain, return to the pan and cover.
    3. Meanwhile, trim the strip of skin from each chop in 1 piece and set aside.
    4. 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.
    5. 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.
    6. 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.
    7. Meanwhile, chop half the watercress, pick and finely chop the parsley and trim and finely chop the spring onions.
    8. 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.
    9. 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.
    10. 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

ITALIAN PORK CHOP SHEET-PAN DINNER RECIPE - BETTYCROCKER.…



Italian Pork Chop Sheet-Pan Dinner Recipe - BettyCrocker.… image

Pork chops get a flavorful Italian spin alongside potatoes, green beans and tomatoes in this complete one-pan meal that’s as delicious as it is easy to make.

Provided by Betty Crocker Kitchens

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Yield 4

Number Of Ingredients 11

5 tablespoons butter, melted
1 tablespoon finely chopped garlic
1 tablespoon Italian seasoning
1 1/4 teaspoons salt
4 bone-in pork loin chops (1 1/2 lb)
2 russet potatoes, unpeeled, cut into 1-inch pieces (1 lb)
1/2 cup Progresso™ Panko Italian style crispy bread crumbs
1/4 cup shredded Parmesan cheese
1 cup cherry tomatoes
1/2 lb green beans, trimmed
1/4 cup thinly sliced fresh basil leaves

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.

Nutrition Facts : Calories 520 , CarbohydrateContent 37 g, CholesterolContent 120 mg, FatContent 4 1/2 , FiberContent 4 g, ProteinContent 34 g, SaturatedFatContent 14 g, ServingSize 1 Serving, SodiumContent 1230 mg, SugarContent 4 g, TransFatContent 1/2 g

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LENTIL SOUP | PORK RECIPES | JAMIE OLIVER RECIPES
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PORK CHOP RECIPE | JAMIE OLIVER RECIPES
An absolutely blinding, easy way to do roast pork chops, with wonderful creamy champ.
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 708 calories per serving
    1. Preheat the oven to 200ºC/400ºF/gas 6.
    2. Peel and halve the potatoes, then cook in boiling salted water for 15 minutes, or until tender. Drain, return to the pan and cover.
    3. Meanwhile, trim the strip of skin from each chop in 1 piece and set aside.
    4. 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.
    5. 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.
    6. 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.
    7. Meanwhile, chop half the watercress, pick and finely chop the parsley and trim and finely chop the spring onions.
    8. 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.
    9. 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.
    10. Put a little butter on top of the champ, and serve with the pork chops, crackling and remaining watercress.
See details


PORK CHOP RECIPE | JAMIE OLIVER RECIPES
An absolutely blinding, easy way to do roast pork chops, with wonderful creamy champ.
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 708 calories per serving
    1. Preheat the oven to 200ºC/400ºF/gas 6.
    2. Peel and halve the potatoes, then cook in boiling salted water for 15 minutes, or until tender. Drain, return to the pan and cover.
    3. Meanwhile, trim the strip of skin from each chop in 1 piece and set aside.
    4. 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.
    5. 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.
    6. 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.
    7. Meanwhile, chop half the watercress, pick and finely chop the parsley and trim and finely chop the spring onions.
    8. 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.
    9. 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.
    10. Put a little butter on top of the champ, and serve with the pork chops, crackling and remaining watercress.
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