Rosemary Potatoes with Smoked Pork Chops

Is there a better match for smoky pork chops than rosemary-glazed baby potatoes? We don’t think so. These golden little potatoes are simmered in a spoonful of our Rosemary Wine Jelly, which melts into a sweet herbal glaze that plays beautifully against the salty, smoky richness of the chop. These chops are 3/4″ thick making them a tender slice on your plate. The sweet Rosemary Wine jelly is a beautiful combination with the flavour of the smoked chop. It’s a one-pan stovetop wonder – no oven, no mess, just a deep flavour and easy cleanup. I seared them in a heavy bottomed stainless saute pan. If you have cast iron pans, even better. It seals in all that flavour and makes a beautiful crust. Use a temperature probe to ensure the meat is heated to 160 F. No risk of trichinella, which would just ruin your day. Make sure you aren’t touching any bone or the bottom of the pan when you insert the probe. 

This recipe is perfect for busy weeknights when you want something comforting and just a bit special. 

 

Ingredients:

– 3 cups baby potatoes

– 2 small onions

– 3 cloves garlic

– 1 tbsp olive oil

– 2 tbsp rosemary jelly

– 1/4 cup water

– 2 – 4 smoked pork chops

Method:

1. Slice 2 small onions.

2. Crush the garlic.

3. Add olive oil to a covered Saute pan and heat.

4. Toss potatoes, sliced onions and garlic in the pan,

5. Season with salt and pepper.

6. Soften 2 tbsp rosemary jelly in 1/4 cup water and add to the sauté pan,

7. Reduce heat, cover and cook for 10 min until the potatoes are tender.

8. Move the cooked potatoes aside and add smoked chops.

9. Cover and cook until chops are heated through, to 160 degrees.

10. Cook peas or veggies of choice.

11. Plate using pan juices as a glaze.