Sunday, October 25, 2009

Baked Pork Chops with Pears and Potatoes

Here's another dish I made for dinner recently. Pears and potatoes with mustard and pork sounds like a weird combination but they actually go well together.

The recipe is from "Simple", released by Australian Gourmet Traveller. It's a good recipe if you want to try something different but it's also time consuming because the chops need to be marinated and the pears and potatoes have to be baked separately.

2 tablespoons lemon juice
2 teaspoons of dijon mustard
3 cloves of garlic, crushed (I used 2 teaspoons of crushed garlic in the jar)
2 tablespoons of chopped flat-leaf parsley leaves
Olive oil
Olive oil spray
4 pork loin chops
4 beurre bosc pears (I recommend 6 if you like baked pears)
500g chat potatoes
grated parmesan cheese

Optional: cinnamon


Mix lemon juice, mustard, garlic, parsley and olive oil in a glass or ceramic dish.
Marinate pork chops in mixture for a least an hour

Put pears and potatoes in a baking dish and spray with olive oil. Sprinkle cinnamon onto pears - this brings out the flavour. Bake until cooked.

Brown pork chops in a fry pan for 1-2 minutes on each side. Place chops in the baking dish on top of the pears and potatoes. Bake at 180c for 10 minutes or until pork is fully cooked.

Remove pork and rest for 5 minutes before serving with the pears and potatoes, sprinkled with parmesan. Serve with dijon mustard.

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