Thursday, March 18, 2010

Pork chops and potatoes

Publix had pork chops on sale again this week so I decided to do the Parmesan and Sage Crusted Pork Chops again.  This time around, we cooked them in olive oil to get a nice golden-brown crunchy crust, and then we baked them in the oven at 475F for 20 minutes until they were cooked in a baking dish.  Unlike the last time we made this recipe, the pork chops were pretty thick so they needed the additional cooking time in the oven.  For the side, Rick wanted to do baked potatoes again, but I wanted to try something different.  I was searching on and came across this recipe from Cooking Light for roasted potatoes.  I changed it a bit by using 5 cloves of minced garlic.  Another change that I made was with the fresh herbs.  Instead of using flat-leafed parsley only, I used a combination of fresh flat-leafed parsley, basil, and sage.  Because I didn't have one, I omitted the lemon rind from the original recipe.  Rick said that he wasn't a huge roasted potatoes fan, but we both really liked these. Here's what we did.

Garlic and Herb Roasted Potatoes
Serves 4
  • 5 cloves of garlic, minced
  • 1  tablespoon of olive oil
  • 1 1/2  pounds of Yukon potatoes (about 4 cups), chopped into 1-2 inch cubes
  • Cooking spray
  • 1/2  teaspoon  sea salt
  • 1/4  teaspoon  freshly ground black pepper
  • 2 tablespoons of fresh flat leaf parsley, chopped
  • 2 tablespoons of fresh sage, chopped
  • 2 tablespoons of fresh basil, chopped
Preheat oven to 475°.

Combine garlic and oil in a small saucepan over medium heat. Cook 2 minutes or until golden, stirring frequently. Remove garlic with a slotted spoon; set aside. Drizzle remaining oil evenly over potatoes in a large bowl, tossing well to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray, and sprinkle with salt and pepper. Bake at 475° for 30 minutes or until potatoes are golden. Combine reserved garlic and herbs in a small bowl; sprinkle garlic mixture evenly over potatoes.


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