(wpseo_breadcrumb)
I’ve heard lots of great things about A & A Meats so I was delighted to find him as a fellow vendor at the Westview Village Night Market. Besides sausage and pepperoni, I brought home these delightful smoked pork chops. What better pairing for the chops than rosemary glazed baby potatoes? By rosemary glazed, I mean our rosemary jelly. The sweet rosemary wine jelly is a beautiful combination with the smokey, salty flavour of the smoked chop. Even better, it’s all cooked stovetop, in one pan. Well, two for me, since a served it with baby peas.
Ingredients:
- 3 cups baby potatoes
- 2 small onions
- 3 cloves garlic
- 1 tbsp oil
- 2 tbsp rosemary jelly
- 1/4 cup water
- 2 – 4 smoked pork chops
- Rinse baby potatoes.
Method:
- Slice 2 small onions.
- Crush garlic.
- Add canola oil to covered saute pan and heat.
- Toss potatoes, sliced potatoes and garlic in the pan.
- Season with salt and pepper.
- Soften 2 tbsp rosemary jelly in 1/4 cup water and add to the pan.
- Reduce heat. Cover and cook for 10 min, until potatoes are tender.
- Move cooked potatoes aside and add smoked chops.
- Cover and cook until chops are heated through.
- Cook peas or veggies of choice.
- Plate using pan juices as a glaze.
