PORK CHOP VESUVIO FOR TWO

Pork Chop Vesuvio For Two image

Provided by @MakeItYours

Number Of Ingredients 14

Previous Next

2 bone in Frenched, center cut pork loin pork chops
2 russet potatoes, medium size scrubbed clean with skin on then cut into quarter wedges
1 heaping cup of peas
¾ cup chicken broth
¾ cup dry white wine
2 Tablespoons lemon juice
6 garlic cloves, 3 whole and 3 thinly sliced
1 to 2 Tablespoons of dry oregano
3 tablespoons butter lightly rolled in flour (which helps gives the sauce a very light thickening)
pinch of red pepper flakes
1 lemon cut into wedges
parsley for garnish
salt and pepper
olive oil

Steps:

On a sheet pan drizzle the potato wedges with olive oil, salt and pepper then roast them at 400F til golden brown, then set aside.
In an oven proof skillet drizzled with olive oil season the chops with salt and pepper and brown on both sides until almost done cooking, remove and set aside.
In the same oven proof skillet add a drizzle of olive oil then add all the garlic and saute until lightly golden and starts to smell.
Pour in the broth, then the wine, turn up the flame and let it reduce a bit.
Add the lemon juice and oregano then whisk in the butter to make it glossy and thickened, if you need a little more butter go ahead.
Place the chops into the sauce along with the meat juices, spooning that sauce all around.
Arrange the potato wedges in the pan as well as the peas and lemon wedges.
Simmer everything together making sure pork chops are done with a meat thermometer.
I like to finish mine off under the broiler to give the whole dish a nice golden finishing color.
Garnish with the chopped parsley.