Prep time: 5 mins
Cooking time: approx. 1hr
A good combination of tasty pork chops with crispy potatoes – there’s nothing more to say! Okay, one more thing: don’t rush the potatoes. It’s a long process, but well worth it.
Feeds 7 hungry mouths.
- 7-9 Pork Chops
- 2-3 tbsp Dijon mustard
- 6-7 tbsp Olive oil
- Salt and pepper to taste
- 1/2 tsp baking soda
- 3 cloves garlic, minced
- 1 tsp dried rosemary
- 2 kg of your favourite potatoes,
- Pre-heat oven to 450F.
- Start with your potatoes: bring a large pot of water to boil. Peel and cut the potatoes into quarters (equal size). Once the water reaches boiling point, add 2 tbsp salt and 1/2 tsp baking soda. Parboil the potatoes for 8-10 mins – don’t overcook!
- Meanwhile, heat 5-6 tbsp olive oil in a frying pan. Add garlic, salt and pepper, and rosemary. Cook until garlic starts to brown. Then strain the oil into a large bowl – set aside.
- When potatoes are ready, strain and let steam evaporate for 30 seconds-1 minute. Toss potatoes vigorously to rough up their edges, before putting them in the bowl with your flavoured olive oil. Toss to coat evenly, then lay out your potatoes on a baking tray (don’t overcrowd – I had to use 2 trays). Cook for 20 mins, flip, then cook for another 20-30 mins until nice and crispy.
- Prepare your pork chops: mix together the mustard with 1 tbsp olive oil. Generously salt and pepper the pork before rubbing them in the mustard mixture. Now they’re ready to go!
- Cook the pork chops on high heat, 3-4 mins on each side. Let sit for a minute or two before serving.