"A packed with flavour union of cultures with a spicy twist on a pork chop combined with crispy herby roast new or salad potatoes"
D
DQ
1 person made this
Ingredients
2tbsp Extra Virgin Olive Oil
2 Large Pork Chops
400g/14oz New or Salad Potatoes - Halved
1 clove Garlic - finely chopped
¾ in/2cm Fresh Ginger - grated
1tsp ground Cumin
½tsp freshly grated Nutmeg
½tsp ground Cinnamon
1tbsp Lemon Juice
1tbsp fresh Oregano Leaves - chopped
1tbsp fresh Thyme Leaves - chopped
½tbsp Rosemary Leaves - chopped
1tbsp fresh flatleaf Parsley - chopped
Salt and freshly ground Black Pepper
Method
Preheat Oven to 200c/400f/Gas 6;
In a dish large enough to accommodate the chops, combine the garlic, spices, lemon juice and season to taste;
Add chops, coat well and marinade for a minimum of 1 hour or longer for a more intense flavour;
Mix all the chopped herbs together in a dish;
Place the potatoes in a large roasting dish, drizzle over with olive oil, season and sprinkle over the herb mixture;
Roast in the oven for 20 to 25 minutes or until golden and tender;
Meanwhile, heat the oil in a large frying pan, add the chops and cook on low medium heat for some 10 minutes or so or until the juices are running clear and freely;
Transfer to the roasting dish for the final few minutes of cooking and serve with the potatoes.