Wednesday, May 5, 2010

Pork Chop with Red Wine/Shallot Glaze and Roasted Potatoes

  • pork chop x 1
  • shallot x 1/2
  • red wine x 1 glass
  • Yukon gold potato x 4
  • garlic x 2 cloves
  • rosemary x 1 tbsp
Pork chop:
Preheat the oven to 350 F. Season with salt, pepper and crushed rosemary. Fry on a skillet (medium heat) 3-4 minutes each side. To get the marks rotate 90 degrees after 2 minutes on each side. Continue the cooking process in the oven for 5 more minutes. Let the chop rest. Deglaze the pan with wine, add shallots and let it reduce for 5 minutes. Pour the glaze on top of the chop.

Rosemary garlic roasted potatoes:
Preheat the oven to 400 F. Parboil the potato in salted water for 15 to 20 minutes. Cut in quarters. Season with salt and pepper. Coat with olive oil (or duck fat, if you have any) and roast in the oven, turning the potatoes every 10-15 minutes. After 20 minutes add garlic and rosemary and toss with the potatoes. Let them roast for another 20 minutes until golden brown and crispy.

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