Spicy Pork Chops with Herbed Roasted New Potatoes

Spicy Pork Chops with Herbed Roasted New Potatoes

11
Don 151

"A spicy twist, packed with flavor, on a pork chop."

Ingredients

1 h 15 m {{adjustedServings}} servings 246 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 246 kcal
  • 12%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 19.1g
  • 6%
  • Protein:
  • 16.7 g
  • 33%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 28 mg
  • 1%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a bowl, stir together the garlic, cumin, ginger, cardamom seeds, lemon juice, salt, and black pepper. Spread the mixture on both sides of the pork chops, and refrigerate for at least 30 minutes (longer is better). Place the potatoes into a roasting dish, and drizzle with 1 tablespoon of olive oil; sprinkle with the oregano, thyme, rosemary, and parsley. Sprinkle with salt and black pepper.
  3. Roast the potatoes in the preheated oven until tender, 20 to 25 minutes.
  4. Heat 1 tablespoon of olive oil in a large heavy skillet over medium heat, and pan-fry the pork chops until browned on both sides, the meat is no longer pink inside, and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C). Transfer the pork chops into the roasting dish with the potatoes, and bake until the thermometer reads 160 degrees F (70 degrees C), about 10 more minutes. Serve chops with potatoes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

11
  1. 16 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Hi, as the submitter, the original purpose of this review was not the rating but the fact that the recipe had been changed. However, it has now been re-amended re potatoes. I hope you enjoy. Bu...

These porkchops and potatoes are fab. Excellent, perky flavour, combined with a nice salad, it's a lovely meal.

I used red potatoes cut into pieces and dried herbs for this and it turned out beautifully. I can't wait for garden potatoes and herbs to be ready so I can try this as written! Thanks for a gr...