Ingredients:
750g potatoes, scrubbed and sliced
500g vine-ripened tomatoes, sliced
leaves of 3-4 rosemary sprigs, finely chopped
2 garlic cloves, chopped
4 pork chops
Preheat oven to 200 degrees. Drizzle a little olive oil over the base of a shallow ovenproof dish that is wide enough to take the chops in one layer. Arrange rows of potatoes and tomatoes across the dish, seasoning with salt and pepper as you go and sprinkling with half the rosemary and all the garlic.
Drizzle more olive oil over the vegetables and bake for 30 minutes, then sit the pork on top, season and sprinkle with the remaining rosemary. Return to the oven for 35-45 minutes, until the pork and potatoes are tender.
As lainey kindly pointed out, in her infinite wisdom, it's winter in England and yet i am eating Summer Pork. Well, all i can say is, I DON'T NAME THE RECIPES!
Oh, and i know what's the first thing my mom is going to ask me when she sees this recipe: Did I eat all the fat on the pork chops?
No comments:
Post a Comment