Pork chops with pear, parsnip & potato



Ingredients for 4-6 people
4-6 pork chops
2-3 pears - cut into wedges and cored ( I use beurre bosc - I like the shape and the firm flesh holds up to roasting really well)
2-4 parsnips peeled and quartered lengthways
enough potatoes for the people you want to feed washed and cut into slices
Freshly ground rock salt or flaky sea salt
For the marinade
Juice and rind of 2-3 lemons (use a potato peeler or a lemon zester)
3-5 cloves of garlic (crushed or chopped)
freshly ground pepper
lots of fresh rosemary or thyme - pull leaves off the woody stems
12 glugs of extra virgin olive oil
Mix in a mortar and pestle 

Method
Place marinade and chops into non-metal bowl or dish.  Make sure the chops are well coated and leave aside for at least 1/2 hour.  Can be refrigerated overnight.  Don't add salt at this point as it will draw the moisture out of the chops.

Place the pears, potatoes and parsnip in a roasting dish
Add the chops and all the marinade mix and ensure everything is well coated.
Arrange the chops and vegetables leaving the rind of the chops exposed so that the skin will crackle.
Add salt
Bake in a 180-200C oven until potatoes are golden and tender (approx 1/2 - 3/4 hour)

This is an excellent Autumn or Winter dinner.  The chops remain moist, the marinade leaves the meal juicy and delicious and the roast pear is amazing with the pork.


Comments

  1. Anonymous15 January 2014 at 19:05

    I already cook your recipe and the result was really nice. Thanks for sharing this here and now I know on how to make this kind of recipe. I hope that you can also share a stir fried chicken soon on your recipe blog.

    ReplyDelete

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