JAMIE OLIVER PORK CHOPS

JAMIE OLIVER PORK CHOPS image

Categories Pork

Number Of Ingredients 18

3/4 cup plus 2 tablespoons extra-virgin olive oil
12 garlic cloves, lightly smashed
4 large rosemary sprigs, cut into 2-inch lengths
Zest of 3 lemons, removed with a vegetable peeler
Freshly ground pepper
Eight 8-to 10-ounce pork rib chops, 3/4 to 1 inch thick
6 parsnips, quartered lengthwise
6 firm but ripe Bartlett pears, quartered lengthwise and cored
3 pounds Yukon Gold potatoes, sliced 1/3 inch thick
Kosher salt
Minted Bread Vinaigrette
Leaves from one 2 1/2-ounce bunch of mint
Two 1-ounce slices of white sandwich bread, crusts trimmed, bread cut into 1/4-inch dice
3/4 cup extra-virgin olive oil
2 teaspoons Dijon mustard
In a mini food processor, pulse the mint leaves until coarsely chopped. Add the bread and pulse until finely chopped. Transfer the mixture to a bowl and stir in the olive oil, mustard and vinegar. Season with salt and pepper.
2 teaspoons red wine vinegar
Salt and freshly ground pepper

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.