Best Jamie Oliver Pork Chops Recipes

SIMPLE PORK CHOPS - JAMIE OLIVER

Steps:

• Score the fat at the edge of the chops at 1/2" intervals. Sprinkle both sides of each chop with salt and pepper. Stick a large sage leaf to the meat over the "eye" of the chop; press in firmly.
• Pour olive oil into a hot non-stick skillet. Add chops, sage side down. Apply the remaining sage leaves to the now upper side of the chops.
• Place skillet in a preheated 425F (220C) oven for 12-15 minutes, until golden brown, turning once half way through. Remove to a plate.
• Pour fat out of pan. Deglaze with lemon juice and drizzle over chops.

JAMIE OLIVER'S PORK CHOPS W/ ROASTED CARROTS AND BEETS

Steps:

• Preheat the oven to 425 degrees F. Put the carrots into a large pot and the beets into another, and add enough water to cover them. Season with salt and bring to a boil. Cook for 15 to 20 minutes until just tender, then drain and place in separate bowls. Peel the beets, and cut any larger carrots and beets in half or into quarters. Smaller ones can stay whole. Now add the flavorings while the vegetables are still hot. Toss the carrots with half the smashed garlic and a glug of olive oil, then lightly season. Add the orange juice and the thyme leaves and toss again. Mix the beets with the rest of the garlic, the rosemary, balsamic vinegar and salt and pepper. You can now put the vegetables either into separate ovenproof dishes, or together on a large roasting pan with the carrots in 1 half of the pan and the beets in the other. Place in the middle of the preheated oven and roast for around 1/2 hour or until golden. While the carrots and beets are cooking, lay the chops on a board and score through the skin and the streaky-looking part of the meat. This will give you lovely crackling. Firmly press a sage leaf onto the eye meat on both sides of each chop. Season with salt and pepper. When the vegetables start to color, heat a large ovenproof frying pan or small roasting pan on the burner, add a good glug of olive oil and put in the chops. As soon as you've got nice color on 1 side, turn the chops over and place the pan in the oven for 10 minutes, or until the chops are crisp on the outside and just cooked through and juicy in the middle. Remove the chops to a warmed plate. Pour most of the fat out of the pan and add a squeeze of lemon juice to it. Stir and scrape the lovely sticky bits off the bottom and drizzle all over the chops. Remove the carrots and beets from the oven - they should be nice and sticky by now. Serve them with the chops and a glass of wine.

JAMIE OLIVER PORK CHOPS

Steps:

• In a large roasting pan, mix 3/4 cup of the olive oil with the garlic, rosemary, lemon zest and 1/2 teaspoon of pepper. Arrange the pork chops in the pan in a single layer and turn to coat. Marinate the chops for 1 hour at room temperature or for up to 12 hours in the refrigerator; return to room temperature before roasting. 2. Preheat the oven to 425° and position the racks in the top and bottom of the oven. Remove the pork chops from the marinade; scrape off the rosemary, lemon and garlic and let the marinade drip back into the roasting pan. Transfer the chops to a platter. 3. Add the parsnips, pears and potatoes to the roasting pan, season with salt and toss to coat with the marinade. Spread the vegetables on 2 large rimmed baking sheets. Roast for about 40 minutes, stirring occasionally, until the vegetables are tender; shift the baking sheets from top to bottom and turn them front to back halfway through roasting. 4. Meanwhile, heat 1 tablespoon of the olive oil in each of 2 large skillets. Season the pork chops with salt, add them to the skillets and cook over high heat until golden brown on both sides, about 5 minutes total. Set 4 pork chops on the vegetables on each baking sheet and roast for about 5 minutes for slightly pink meat. Transfer the pork chops and vegetables to a large platter and serve with the Minted Bread Vinaigrette.