ROSEMARY PORK CHOPS + LEMONY PURPLE POTATOES

Believe it or not, this delicious meal takes under 30 minutes to make.  Be sure to get a lovely bone in pork chop, I'd say about an inch thick and fresh rosemary. You'll be amazed at how complex these simple flavors taste. 

Give purple potatoes a chance and if you haven't yet.  They are firmer and waxier like a red potato and have a much earthier and deeper flavor.  Plus, when you put lemon on them, they turn pink! It's like a party on a plate.

Serves 4

For pork chops:

  • 4 bone in pork chops
  • 4 tsp of olive oil
  • 4 tsp of smoked paprika 
  • 4 tsp of kosher salt
  • 2 tsp of ground pepper
  • 1/2 of a large lemon
  • 2 tb of fresh rosemary, chopped

For purple potatoes:

  • about 8 small purple potatoes
  • 1 small shallot, sliced thinly
  • 2 garlic gloves, chopped
  • 2 tb of olive oil
  • 1/2 of large lemon (use the other half from the chops!)
  • salt
  • pepper

Began by placing the potatoes in a large saucepan, fill it with cold water until it just covers the potatoes.  Bring to a boil and let boil under fork tender (poke it with a fork, if it goes in without too much fuss, it's done!)

Drain the potatoes, let cool until you can handle them without burning your fingers and peel the skins off.  It should be easy now since we boiled them!

Put them in a bowl and roughly match them up.  I like them chunky so can really taste the potato flavor. Don't they look fun?  They always reminds me of amethyst geodes.

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In the saucepan you just used to boil them, heat up 2 tablespoons of olive oil.  Saute the shallot and the garlic until the shallots barely become translucent.  Pour the potatoes back into the pot with the shallot/garlic concoction and mash up with salt and pepper.

Squeeze the lemon half over them and stir to combine, watch the magical color transformation!

Now for those chops!  Preheat your broiler.

Drizzle both sides of the pork chops with a little bit of olive oil and season with salt, pepper, and paprika.  Give both sides a squeeze of lemon and sprinkle with the chopped rosemary.  If you can, let it hang out at room temperature for ten minutes.  

Broil in a roasting pan for 12 minutes, turn it over once at the 6 minute interval.  Let rest for at least 5 minutes.  Plate up and enjoy on a chilly night, these two pair excellently together!