porkchops with pow and roasty garlicky veggies…

9 Feb

Pork chops are super cheap and made right, they can be just as tasty!  They tend to be super lean and can dry out easy but with the right ingredients, porkchops can be super tasty.  Coupled with garlicky roasted veggies that practically go with any meal, that is some kinda tasty comfort food!

What you need!
1 half red onion
1 zucchini
3 potatos (any variety)
1 giant carrot
2 ambrosia apples
1 big parsnip
4 garlic cloves
(the general rule for the veggies is to fill up your casserole dish with any variety you like)
3-4 porkchops 1-inch thick (with bone or loin chops)
50 grams goat cheese (blue would work too)
3 tbsp garlic butter
2 tbsp oregano
olive oil
salt
pepper
toothpicks

What to do!

1.  Pre-heat the oven to 350 degrees.  Prepare your veggies first, I cut them up into equal size pieces about 1 1/2″ pieces give or take.  The apples you can cut bigger since they will cook faster.  Mince about 2 tbsp of the red onion and one garlic clove and set aside.

2.  Drizzle some olive oil all over and add 1 tbsp oregano, and a sprinkling of salt and pepper.  Give it a toss to coat the veggies.  Dollop the garlic butter on the top.  Put it in the oven uncovered, and give it a stir at the 30 minute mark.

3.  While the veggies are roasting, prepare the filling for the porkchops.  In a small bowl, mush up the goat cheese, add the remainder of the oregano and the minced red onion and garlic.  Mix together.

my goat cheese had a brie-like exterior and a crumbly centre

4.  Prepare the porkchops by pat drying them and cutting a pocket into the side.  Don’t cut all the way through, just create a space in the middle for the filling.  Spread the filling evenly inside equally among the chops.  Use toothpicks to keep the opening closed.  Salt and pepper the outside of the porkchops.

5.  In a pan on high heat, drizzle some olive oil in.  Sear the pork chops on each side for about 2 minutes.  The idea is to only cook them half way and have a nice brown exterior.

6.  After you’ve given the veggies a stir at the 30 minute mark, check to see doneness.  If you can poke a knife through one of the potatos easily, then you’re good to put the pork chops on top.  If not, leave the veggies in oven for another 10 minutes.  When the veggies are almost cooked, put the pork chops on top of the veggies and put it all in the oven for about 10-12 minutes or until the chops are cooked all the way through.

Et voila, tasty chops and veggies, don’t forget to remove the toothpicks!

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One Response to “porkchops with pow and roasty garlicky veggies…”

  1. Recipes March 10, 2010 at 9:55 am #

    Super Post, what do your reader think about jamie oliver? There are some very good jamie oliver inspited recipes mydish. I have also sent this post to my myspaceaccount.

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