Baked pork chop, feta, tomato, honey, truffled potatoes & grapes

Name: How to cook Baked pork chop, feta, tomato, honey, truffled potatoes & grapes - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: Us

Introduce

Chef :

Robert Gonzal

Baked pork chop, feta, tomato, honey, truffled potatoes & grapes

I don't often plan complete dishes in my head. Usually it's just one component, like the main, and everything else is almost afterthought. That wasn't the case here, as this complete dish came to me in the middle of the veg aisle at a local supermarket. Maybe it had something to do with all the meds coursing through my system, that'd I'd taken to fight the first nasty cold of 2022, but whatever. I'll take it. It was nice going into the kitchen knowing exactly what needed to be done. Maybe I should cook more often while hopped up on cold meds.

Ingredient

Food ration :

3 servings

Cooking time :

45 minutes

shallot, chopped

3 cloves

garlic, chopped

1/4 cup

+ 2 tbsp fresh oregano, chopped

boneless pork loin chops, 1 1/2 to 2 cm thick

1/4 cup

cherry tomatoes, chopped into quarters

750 g

mini red potatoes

75 g

crumbled feta cheese

2 tbsp

honey

1 1/2 tbsp

lemon juice

1/4 cup

red seedless grapes, halved

Cooking instructions

* Step 1

Pour a few tbsp olive oil into a baking dish. Add the shallot, garlic, 1/4 cup oregano, a couple pinches of salt and several grinds of black pepper and stir to combine. Lay in the pork chops and let marinate for 1 hr to overnight, flipping occasionally.

* Step 2

Sprinkle the tomatoes with a pinch of salt, for flavour and to draw out some excess water. Leave them in a bowl while you continue cooking.

* Step 3

Preheat your oven to 350 F. Stab each of your potatoes twice with a fork, then put them in a baking dish. Drizzle them with salt, pepper, and olive oil and put them in the oven to bake for 30 to 40 minutes until fork tender.

* Step 4

After the potatoes have been in the oven for 15 to 20 minutes, stir them around then resume work on the chops. Shake the marinade off and lay the chops on a foil-lined baking sheet. Pop them in the oven and turn the heat up to 375. Check the chops after 15 minutes with a thermometer. You want them to be just shy of 145F. At that point, you can either broil them until browned (don't forget to pull out the potatoes for a minute) or kiss them on a really hot pan. Plate the chops to let them rest.

* Step 5

Once the potatoes are done (you can broil them briefly as well if you want to crisp the skins a bit), remove them to a bowl. Hit them with a bit more salt and a few drops of truffle oil. Toss to coat.

* Step 6

Add the feta to a small mixing bowl. Add the tomatoes (but not the liquid they gave up) and the remaining oregano and toss to combine. In a small bowl, whisk together the honey and lemon juice with a small pinch of salt.

* Step 7

Add a tiny splash of veg oil to a medium pan on high heat. Pan sear the grapes, cut-side down, for about 1 minute.

* Step 8

To assemble, plate the chops and potatoes, add a small heap of the feta and tomato, drizzle on some honey dressing and garnish with a sprinkle of fried grapes.

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