Tonight I made my friend Vicki's Rosemary Pork Chops and my Roasted Potatoes - as I usually do when I make the Rosemary Pork Chops, I throw a little of the herb in the potatoes - it's so fragrant, I can't help it.
It's super easy. Let's get started.
ROSEMARY PORK CHOPS & ROASTED POTATOES
THE INGREDIENTS (for both)
Red Potatoes (or any potatoes, really)
Porkchops (I used bone-in, but I've done it with boneless)
Beef Boullion Cubes or Beef Stock
Garlic (At least 10 cloves, chopped, to use for both dishes)
1. The first thing I do when I make this dish is get the potatoes going. Put the oven on 450 degrees so it can start heating up while you prep.
2. Wash the potatoes, because you're going to leave the skins on when you cook them.. Then cut them in 1 or 1 1/2 inch pieces. Spread in a shallow baking pan.
3. Coat with olive oil, add salt and pepper and some chopped garlic - all to taste, but enough to coat the entire pan's worth of potatoes. Take two sprigs of fresh rosemary, pull off the leaves and mince. Sprinkle that over the potatoes.
4. Toss it all with your hands to make sure everything is coated, then throw 'em in the oven. Don't look at them for at least 25 minutes. I usually check them and mix around at least once to make sure they're browning. If you have to add liquid, add a little water, but not much. You want them to get nice and roasted on the outside. I usually wind up cooking them about 45 minutes, but just keep your eye on them.
5. Now start on the chops. Coat the bottom of a large frying pan with olive oil - I use my electric skillet because it's big enough to fit all these chops - then salt and pepper the porkchops and start to brown them on each side.
6. Once they're browned, throw in your garlic (for the chops, I used about 6 cloves) and mix around. Have your beef broth (or broth made from bouillon) ready to pour. I used one 16 oz. can of Swanson beef broth because I didn't have bouillon - you'll need enough to cover the chops. You'll be adding water also, so if you're short a bit, that's okay. Pour it on!
7. Now it's time to add that fragrant beauty otherwise known as rosemary. I used six sprigs - one for each chop. Maybe it's a little overload, not sure, but it sure did smell delicious. I dragged my sprigs through the broth and threw them in whole. I had the heat turned up so the liquid was bubbling a little, but once I put the lid on the pan, I turned it down to low, so it would simmer.
8. Once everything was done, I plated it. A nice scoop of potatoes, a porkchop with a sprig of rosemary, and the fresh green beans I steamed for our veggie. I like the pop of green. I spooned a little of the broth over the potatoes and the chop and served. It was DELICIOUS!I'm not really sure what happened in this photo - must have been the lighting - and since I only took one shot before I ate it, this is the only one you're getting.
If you want to make it yourself, click HERE for the recipe. Enjoy!
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