Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Pork Chops with Cherry Tomatoes and Cheesy Baby Potatoes
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- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 620
- Total Fat
- 31 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 123 milligrams
- Sodium
- 769 milligrams
- Carbohydrates
- 39 grams
- Dietary Fiber
- 7 grams
- Sugar
- 9 grams
- Protein
- 42 grams
This weeknight pork chop recipe brings together crispy chops and a quick stew of canned cherry tomatoes, fennel and tarragon. The star of the show, though, is the halved baby potatoes, roasted with olive oil and Parmesan, until the potatoes are browned and coated in a salty, crunchy frico.
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 620
- Total Fat
- 31 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 123 milligrams
- Sodium
- 769 milligrams
- Carbohydrates
- 39 grams
- Dietary Fiber
- 7 grams
- Sugar
- 9 grams
- Protein
- 42 grams
Ingredients
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Directions
- Preheat the oven to 425 degrees F. Brush a 9-by-13-inch baking dish with 1 tablespoon olive oil. Sprinkle the Parmesan over the oil in an even layer. Toss the potatoes in a bowl with 1 tablespoon olive oil and season with salt and a generous amount of pepper. Place cut-side down in the baking dish and press into the cheese to adhere. Bake until tender and the cheese is browned and crisp, about 30 minutes.
- Meanwhile, season the pork with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork and cook until browned on both sides, about 4 minutes total. Remove to a plate; tent with foil.
- Add the fennel to the skillet and cook, stirring, until softened, about 3 minutes. Add the shallot and garlic and cook until tender, about 1 minute. Add the wine and tarragon sprigs and cook until the wine is reduced by about half. Add the tomatoes, a big pinch of salt and 1/2 cup water. Bring to a boil, reduce the heat and simmer until saucy, 4 to 5 minutes. Return the pork and any juices to the skillet, cover and cook until heated through, 1 to 2 minutes. Remove from the heat and stir the chopped tarragon into the sauce.
- Divide the pork chops and sauce among the plates. Add the potatoes to the plates. Roughly chop any fennel fronds and sprinkle over the pork.
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