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Pan-baked Pork Chops with Herby Potatoes, Parsnips and Pears August 18, 2012

Filed under: Jamie Oliver — kariryerson @ 12:00 am
This is another recipe from one of my many Jamie Oliver cookbooks but in this case we just weren’t fans. Maybe it was because we ate it in the hot summer and it seems more like a winter dish or maybe it was because we both didn’t care for the pears in the dish. The chops were tasty though.
  • 4 Pork chops
  • 6 cloves garlic
  • 2 sprigs of thyme and/or rosemary
  • 3 quartered lemons, seeds removed
  • olive oil
  • pepper
  • 3 pears
  • 3 parsnips
  • 10-12 yukon gold potatoes


In a large roasting pan, mix 3/4 cup of the olive oil with the garlic, rosemary, lemon zest and 1/2 teaspoon of pepper. Arrange the pork chops in the pan in a single layer and turn to coat. Marinate the chops for 1 hour at room temperature or for up to 12 hours in the refrigerator; return to room temperature before roasting.

Preheat the oven to 425° and position the racks in the top and bottom of the oven. Remove the pork chops from the marinade; scrape off the rosemary, lemon and garlic and let the marinade drip back into the roasting pan. Transfer the chops to a platter.

Add the parsnips, pears and potatoes to the roasting pan, season with salt and toss to coat with the marinade. Spread the vegetables on 2 large rimmed baking sheets. Roast for about 40 minutes, stirring occasionally, until the vegetables are tender; shift the baking sheets from top to bottom and turn them front to back halfway through roasting.

Meanwhile, heat 1 tablespoon of the olive oil in each of 2 large skillets. Season the pork chops with salt, add them to the skillets and cook over high heat until golden brown on both sides, about 5 minutes total. Set 4 pork chops on the vegetables on each baking sheet and roast for about 5 minutes for slightly pink meat.


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