Real Recipes From Real Home Cooks ®

pork essentials: rosemary pork chops with potatoes

Recipe by
Andy Anderson !
Wichita, KS

When I create a lot of my recipes, I start on the stovetop, and then finish them in the oven. Over the years it's been a technique I have employed at many restaurants that I have worked at. An oven can give you an all-around heat that just can’t be realized on a grill or gas range. So, in a very real way, you get the best of both worlds. This is an extremely easy recipe to put together, and it’s possible that you already have the ingredients sitting in your fridge and pantry. So, you ready… Let’s get into the kitchen.

yield 1 serving(s)
prep time 2 Hr
cook time 20 Min
method Bake

Ingredients For pork essentials: rosemary pork chops with potatoes

  • 1 sprig
    fresh rosemary, just the leaves
  • 2 clove
    garlic minced
  • 1 tsp
    paprika, sweet or hot, your choice
  • 2 Tbsp
    grapeseed oil
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste
  • 1 lg
    thick bone-in pork loin chop
  • 1 Tbsp
    grapeseed oil
  • 3 or 4 sm
    potatoes, golden variety, quartered
  • 1/2 md
    red bell pepper, cut into medium strips
  • 1 lg
    shallot, quartered
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste
  • cayenne pepper, to taste
  • 1 Tbsp
    grapeseed oil, for cooking
  • 1 Tbsp
    red wine

How To Make pork essentials: rosemary pork chops with potatoes

  • 1
  • 2
  • 3
    Gather your ingredients (mise en place).
  • 4
    Mix all the marinade ingredients together in a small bowl.
  • 5
    Place the pork chop in a sealable plastic bag, and then pour in the marinade.
  • 6
    Massage the bag to coat the pork chop, and then place in the refrigerator for 2 hours.
  • 7
    After the two hours have passed, place a rack in the bottom position, and preheat the oven to 450f (235c).
  • 8
  • 9
    Gather your ingredients (mise en place).
  • 10
    Place the veggies in a bowl.
  • 11
    Toss with the grapeseed oil, season with some cayenne, salt and pepper, and then reserve.
  • 12
  • 13
    Place an ovenproof skillet over medium-high heat, and then add the grapeseed oil.
  • 14
    Add the pork chop, and allow to cook, undisturbed for about 4 minutes.
  • 15
    Flip the pork chop, and then add the veggies.
  • 16
    Cook for an additional 4 minutes, occasionally tossing the veggies.
  • 17
    Chef’s Note: The pork should be a nice golden brown on both sides.
  • 18
    Place in the preheated oven, and bake until the internal temperature of the pork chops reaches 140f (60c), about 15 – 18 minutes.
  • 19
    Remove from the oven, and check the potatoes. If they are not tender, remove the pork chop and keep warm, then place the skillet back into the oven, until the potatoes can be pierced easily with a fork. Remove from the oven, and return the pork chop to the pan.
  • 20
    Chef’s Tip: In this case size, does matter. If your potatoes are too big, they won’t cook along with the pork chop, so choose small potatoes.
  • 21
    Add the red wine, and toss with the veggies.
  • 22
  • 23
    Add the pork chop with the veggies, and pan juices to a plate, and serve while nice and warm. Enjoy.
  • 24
    Keep the faith, and keep cooking.

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