Summer pork & potatoes

Summer pork & potatoes

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(31 ratings)

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


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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  • 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



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

  • 2 garlic cloves
  • 3-4 sprigs rosemary



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

  • 4 pork chops or steaks


  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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27th Mar, 2012
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.
25th Feb, 2012
Lovely succulent pork, empty plates all round even from fussy non-garlic eater. Will make again very soon.
2nd Nov, 2011
Fabulous dish and so easy to make. Will definitely cook this one again.
caroletenerife's picture
4th Sep, 2011
A very tasty dish, and so easy to make
15th Apr, 2011
dissapointed really with this, there are far nicer pork chop recipes on here I think.
2nd Apr, 2011
Delicious recipe but the potatoes were a little underdone so the next time I boiled them for a little longer and it was much better!
24th Aug, 2010
Very nice, I put mushrooms with it and it made the dish
10th Jul, 2010
Excellent, and easy. I made it on the bbq, it was too hot to use the oven or even boil the potatoes. So I didn't boil the potatoes. I added 1 onion, very thinly sliced, and arranged the layers as follows : a little bit of olive oil, onion slices, potatoe slices (raw), tomatoe slices, garlic and rosemary mix, and potatoes and tomatoes and garlic/rosemary again, then seasoning of course, a drizzle of olive oil, and covered the dish with 2 layers of foil. Then, on to the grill, with the lid closed, for approx 1 hour. Then I added the pork chops, put the foil on top again, closed the lid and on again for approx 20 minutes! Yummy! Everything was slow-roasted, absolutely delicious!
23rd Jun, 2010
This is lovely. So simple even my cat could cook it. Beware you do not dry out the pork tho. p.s. I haven't got a cat.
12th Jun, 2010
Fab recipe. So easy to prepare and very, very tasty. Will be making this again - the family loved it.


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