Thursday, August 20, 2009

Roasted Pork Loin Chops with Sun-dried Tomato Vinaigrette and Roasted Potatoes

On Monday I spent a horrible and exhausting day at jury duty where I was asked by lawyers some very personal questions in front of a room about 40 strangers. Needless to say I was not in the mood to cook when I got home. Luckily, my loving and adoring husband offered to step in and cook dinner. He made a fabulous meal, what a modern househusband he is!

Ingredients for the Roasted Pork Loin Chops and Potatoes:
1/4 cup olive oil
1 Tbsp. garlic, minced
1 tsp. dried rosemary (You could use fresh, but we didn't have any, plus I prefer dried rosemary because fresh is so strong)
1 tsp. Kosher salt
1 tsp. black pepper
4 boneless pork loin chops, each about two inches thick
1 and a 1/2 lbs. red or gold potatoes, quartered

Preheat the oven to 400 degrees. Spray a roasting pan with nonstick spray.

Combine the oil, garlic, rosemary and salt and pepper in a bowl. Toss the potatoes and the pork chops in the mixture.

In a skillet over medium-high heat. Sear all sides of the pork chops until golden brown, a couple minutes per side. Remove from the skillet and place in the middle of the roasting pan. Add the potatoes to the pan, around the pork chops. Roast for 30 minutes, turning the potatoes halfway through. The pork should reach an internal temperature of 150 degrees.

Remove from the oven, cover with foil and let rest for 10 minutes. Top with the sun-dried tomato vinaigrette (see below). Serves four.

Vinaigrette Ingredients:
1/2 cup white wine vinegar
1/3 cup sun-dried tomatoes, chopped
1/4 cup shallots, chopped
1/4 cup fresh flat-leaf parsley, chopped
1 Tbsp. garlic, minced
1 Tbsp. honey
2 tsp. dijon mustard
1 tsp. capers
salt and pepper
3/4 cup olive oil

Pulse all ingredients together except for the olive oil in a food processor. While the processor is running, slowly add the oil until combined.

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