Spicy Pork Chops With Herbed Roasted New Potatoes
Serves: 6
Fredy Murphy
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 clove
Garlic (minced)1 tsp
Ground Cumin2 tsps
Lemon Juice1
Salt400 g
New Potatoes (halved)1 tbsp
Extra-Virgin Olive Oil3 tsp
Oregano (chopped fresh)3 tsp
Thyme (chopped fresh)3 tsp
Rosemary (chopped fresh)3 tsp
Parsley (chopped fresh)Directions:
1
Preheat oven to 400 degrees F (200 degrees C)
2
In a bowl, stir together the garlic, cumin, ginger, cardamom seeds, lemon juice, salt, and black pepper
3
Spread the mixture on both sides of the pork chops, and refrigerate for at least 30 minutes (longer is better)
4
Place the potatoes into a roasting dish, and drizzle with 1 tablespoon of olive oil; sprinkle with the oregano, thyme, rosemary, and parsley
5
Sprinkle with salt and black pepper
6
Roast the potatoes in the preheated oven until tender, 20 to 25 minutes
7
Heat 1 tablespoon of olive oil in a large heavy skillet over medium heat, and pan-fry the pork chops until browned on both sides, the meat is no longer pink inside, and the juices run clear, 8 to 10 minutes per side
8
An instant-read thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C)
9
Transfer the pork chops into the roasting dish with the potatoes, and bake until the thermometer reads 160 degrees F (70 degrees C), about 10 more minutes
10
Serve chops with potatoes