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Pan-Baked Pork Chops

Source of Recipe


Jamie Oliver, "The Naked Chef"






List of Ingredients



• -- Rosemary Marinade --
  
• 2 lemons
  
• 3 crushed garlic cloves
  
• Handful of pounded fresh rosemary
  
• 5 "glugs" of olive oil
  
• Freshly ground black pepper
  
• *
  
• 4 large pork chops
  
• 2 parsnips (or carrots)
  
• 2 pears (or apples)
  
• 3/4 lb. potatoes
  






Instructions



1. To make the marinade: Halve, juice, and squash the lemons; mix in garlic and rosemary. Add the olive oil and freshly ground black pepper.
   
   
2. Massage the pork chops with the rosemary marinade. Refrigerate for 1 to 6 hours.
   
   
3. Preheat oven to 425 degrees (F). Slice parsnips or carrots; core and quarter the pears or apples. Cut potatoes into 1/4-inch-thick slices.
   
   
4. Put pork chops, potatoes, pears and parsnips into a large roasting pan with the rest of the marinade, tossing lightly to coat. Roast for 45 minutes to one hour, depending on the size of the chops.