Best Jamie Olivers Pork Chops W Roasted Carrots And Beets Recipes

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SIMPLE PORK CHOPS - JAMIE OLIVER



Simple Pork Chops - Jamie Oliver image

Make and share this Simple Pork Chops - Jamie Oliver recipe from Food.com.

Provided by DrGaellon

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

4 pork chops, about 1 1/2-inch thick
salt
black pepper
8 large fresh sage leaves
1 tablespoon olive oil
1/2 lemon, juice of

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.

Nutrition Facts : Calories 369.4, Fat 21.4, SaturatedFat 6.4, Cholesterol 137.3, Sodium 109.6, Carbohydrate 0.4, Sugar 0.1, Protein 41.2

ROASTED CARROTS AND BEETS WITH THE JUICIEST PORK CHOPS



Roasted Carrots and Beets With the Juiciest Pork Chops image

Found this Jaime Oliver recipe on the Food Network. Originally from JAIME AT HOME Cookbook. Posted for ZWT. Noted on the recipe: Carrots and beets are particularly good when roasted as it brings out their natural sugars. The best advice I can give you is about flavoring them. A few smashed garlic cloves, a woody herb like rosemary, thyme, sage or bay, and a splash of vinegar, or squeezed lemon or orange juice, can accentuate their natural flavor. (from Jaime Oliver)

Provided by AZPARZYCH

Categories     Vegetable

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs carrots, mixed colors if available, peeled
1 1/2 lbs beets, different sizes and colors if available
sea salt & freshly ground black pepper
1 bulb of garlic, broken apart, 1/2 the cloves smashed, 1/2 left whole
extra-virgin olive oil
1 orange, juiced
1 few sprigs fresh thyme, leaves picked
1 few sprigs fresh rosemary, leaves picked
5 tablespoons balsamic vinegar
4 thick organic pork loin chops, skin on
8 fresh sage leaves
1 lemon

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.

MY MOORISH PORK CHOPS



My Moorish Pork Chops image

When the Moors invaded Spain they brought grapes and dried fruits with them. Their love of mixing dried fruits with meats definitely left its mark on Spanish cooking and this is my nod to that time in Spain's history. Cut into these big tender chops and you'll get sweet juicy flavours inside perfectly cooked meat. Go to a good butcher and ask for chops that are 2.5cm thick, ideally with two different colours of meat on them: the sweet darker meat, and the leaner eye meat. Then head to any good food store for the jarred beans. Spanish beans are like the Bentley of beans, so although they cost a bit more than the tinned ones they make all the difference.

Provided by Jamie Oliver

Time 1h16m

Yield 4 servings

Number Of Ingredients 14

A few sprigs fresh oregano or marjoram, leaves picked
Sea salt and freshly ground black pepper
A small handful raisins
Good quality dry sherry
Spanish extra-virgin olive oil
4 large, thick pork chops (approximately 12 ounces/350 g each), bone in, the best quality
Trimmed fat from a few slices of pata negra (cured ham), and some pata negra offcuts (or 2 rashers smoked streaky bacon, roughly chopped, or pancetta)
Olive oil
1 red onion, peeled and finely chopped
1 large red pepper, deseeded and roughly chopped
A few sprigs fresh rosemary, leaves picked
A few fresh bay leaves
1 (19-ounce/540 g) jar white beans or butter beans, drained
14 ounces/400 g Swiss chard, stalks trimmed, or spinach leaves

Steps:

  • To make the chops: Pound most of your oregano leaves with a small pinch of salt and pepper in a pestle and mortar. Roughly chop the raisins, then add them to the pestle and mortar with a splash or 2 of sherry and a splash of extra-virgin olive oil. Muddle everything together to make a paste, then put to one side for a minute. Lay each pork chop in front of you so the side with the fat is farthest away. Carefully insert a knife into the side nearest you and move it around to make a pocket inside. Use your fingers to fill each pocket with the raisin paste. Cook's Note: To see what I mean, go to www.jamieoliver.com/how-to.
  • To make the beans: Fry the strips of fat from your pata negra or bacon in a medium pan on a high heat for a few minutes, then add the offcuts (or bacon) and a drizzle of olive oil. Stir in the chopped onion and pepper, then turn the heat down and cook for about 5 more minutes, or until the vegetables have softened. Roughly chop your rosemary leaves and add those to the pan along with your bay leaves. Add the beans to the pan with 1 1/2 cups/350 ml water. Stir, then leave to tick away for about 20 minutes. Keep an eye on the beans and add a splash more water if they look dry. Get a barbecue or griddle pan really hot. Rub some olive oil and a good pinch of salt and pepper all over the pork chops. Put them on the very hot side of your barbecue and sear them for 2 to 3 minutes on each side to get some good colour going, then move them to the gentler side of the barbecue so they can cook slowly. If you're using a griddle pan, turn the heat down to medium-low and cook for a further 10 minutes, turning occasionally.
  • Meanwhile, finely chop the stalks of the Swiss chard and add them to the pan with the beans. Roughly chop the leaves and add them to the pan for the last minute or 2 of cooking so as not to lose the flavour. Taste the beans and season with salt and pepper. Cook for a few more minutes if you want to achieve a thicker consistency. Divide the beans evenly among 4 plates and lay a pork chop over each. Sprinkle over the reserved oregano leaves, finish with a drizzle of olive oil and serve.

TRAY BAKED PORK CHOPS WITH HERBEY POTATOES, PARSNIPS AND PEARS



Tray Baked Pork Chops with Herbey Potatoes, Parsnips and Pears image

Provided by Jamie Oliver

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

4 medium to large parsnips
1 1/2 pounds potatoes, scrubbed and sliced
4 pears, firm
Extra virgin olive oil
Handful fresh thyme
8 to 10 cloves garlic, skins left on
Salt and freshly ground black pepper
1 lemon, zested
4 pork chops

Steps:

  • Preheat the oven to 425 degrees F. Place a large tray in the oven to heat while you prepare your vegetables. Wash and slice the parsnips into quarters lengthwise then slice the scrubbed potatoes into 1/2-inch thick pieces and wash and slice into quarters lengthwise and add to the roasting tray. Dry them with kitchen paper, then place the parsnips, pears, and potatoes in a bowl and coat lightly with olive oil. Add some chopped or pounded thyme, all the garlic cloves, salt and pepper. Then place in the hot tray to cook in the oven for 5 minutes.
  • While the vegetables are in the oven, rub some thyme, lemon zest and seasoning onto the chops. Then place them in the tray with the parsnips and potatoes and add the pears. Cook for around 30 minutes until the meat is tender and the vegetables are golden.

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