Summer pork & potatoes

Summer pork & potatoes

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(25 ratings)

Cook: 1 hr, 15 mins - 1 hr, 30 mins

Easy

Serves 4
One pot cooking for more fun and less time cooking

Nutrition and extra info

Nutrition: per serving

  • kcal527
  • fat33g
  • saturates11g
  • carbs35g
  • sugars0g
  • fibre3g
  • protein25g
  • salt0.2g
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Ingredients

  • 750g new potato
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 500g vine-ripened tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 garlic clove
  • 3-4 sprigs rosemary
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 4 pork chop or steaks

Method

  1. Preheat the oven to fan 180C/ conventional 200C/gas 6. Wash the potatoes, but don’t bother to peel them. Cut into thickish slices then cook in boiling water for 6-8 minutes until almost tender; drain. Slice the tomatoes to the same thickness. Chop the garlic, then strip the rosemary from its stalks and chop the leaves fairly finely.

  2. Drizzle a little olive oil in the base of a shallow ovenproof dish 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.

  3. Drizzle a couple more tablespoons of olive oil over the vegetables and bake for 15 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.

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Comments, questions and tips

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farside
5th Nov, 2015
4.05
Love this recipe. The pork does dry out sometimes so best to drizzle olive oil over them. Also add shallots. Simple, quick, tasty and smells lovely.
samlemee@google...
7th Jul, 2013
I thought this was better cutting the potato into wedges (so there are bigger gaps between them). They cook more quickly. I put the garlic and rosemary in when the pork goes in and do only for about 20mins.
jimiskewl
18th Nov, 2012
3.05
I am inclined to agree with other users that the pork really dried out and there are other pork chop dishes out there that are much nicer. A bit of a shame really as there was a wonderful smell coming from the oven during cooking. How to stop the pork going dry? I think less seasoning and putting some oil or even a tomato on the pork might help. The dish also felt like it was really missing a sauce of some sort.
icklekid
19th Sep, 2012
2.05
Pork really dried out :-(
24emma
29th Aug, 2012
4.05
This recipe was delicious. I also added two apples and sweet potatoes, and turned the oven down to cook the pork chops so they didn't dry out. The flavour or the veg was amazing, defiantly going to make again.
laughinggirl66
15th Jun, 2012
This is really yummy - one thing though there is no way the pork needs to be in for that long I put it in for 25 mins and it was still dry, I found potatoes only needed that long too(I probably boiled 10 -15 mins). I served with frozen peas
weaholt
12th Jun, 2012
1.05
I found this really dry, not sure what I did wrong? The pork was very over cooked :(
debiii
17th Apr, 2012
Just scoffed this. Marinated chops as suggested. Put potatoes into marinade dish and cooked. Only had cherry tomatoes so added with chops. Seared chops in red hot pan couple minutes each side-colour and flavour. Cooked for further 20 minutes-chops fine (time depends on size of chops). Used lots of extra virgin olive oil and had ciabatta to mop up. Lush.
kelh76
27th Mar, 2012
3.05
As others suggested, I parboiled the spuds for approx 10 mins. I also marinated the meat in olive oil, salt and rosemary for around 30 mins before putting in the oven (while I was chopping). I also added sliced courgette. Others' comments worried me re oven temperature/succulence of meat but I stuck to the recipe and it turned out well - although I used a french cut called chine which is a more fatty chop cut so this may have made a difference. Once cooked, I removed the pork to rest for a few minutes and put the veg under a hot grill to brown a little. Very tasty, simple, light and got a thumbs up from my husband (who soaked up all the leftover oil with bread for pudding!). I had thought it might be a bit boring, but I'm glad I gave it a try and I will definitely make again.
kickassmum
25th Feb, 2012
5.05
Lovely succulent pork, empty plates all round even from fussy non-garlic eater. Will make again very soon.

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