Saturday, August 19, 2006
Pork Chops with Roast Vegetables
The past few days have brought good weather and I felt quite lazy when it came to cooking in the evenings. As a result we were back to summer fare of pasta and salads that, while tasty, were not exciting enough to warrant posts of their own. But tonight things were different. It's Saturday and the rain is back, so it was time for me to get out there and cook some good old-fashioned home fare.This morning, I had actually made my way to the market and got some vegetables and stopped at Hogan's butchery for some meat. Unfortunately, I was not quick enough to get all the way home before the big downpour. When I was about 500 metres from home the heavens opened and I was absolutely drenched. But neither me nor my food melted, so dinner was still on for tonight - grilled pork chops with roast vegetables.
2 pork chops
2 tbsp sunflower oil
2 carrots, halved lengthways, then cut into large chunks
a handful small button mushrooms
6 garlic cloves in their skin
2 shallots, quartered lengthways
1 romanesco, cut into florets
a few springs of thyme
50ml white wine
coarse sea salt
3 tbsp olive oil
Preheat oven to 250 degrees Celsius. Bring a medium saucepan of water to the boil. Briefly blanch the carrots - about 2 minutes - then drain and refresh under cold water. Place them in a medium roasting tin, drizzle with olive oil and place in the oven. Roast, turning occasionally, for about 15 minutes.
Now add the mushrooms, garlic, romanesco and shallots along with the thyme and white wine. Sprinkle with coarse sea salt, mix well to coat with the oil and wine and return the vegetables to the oven. Roast for until the romanesco is soft, about 12 to 15 minutes.
Heat the sunflower oil in a shallow frying pan over medium heat. When the oil is quite hot, add the pork chops and fry without disturbing them until lightly browned, about 3 minutes. Turn them over and brown the other side. Reduce the heat slightly and continue frying, turning occasionally, until the chops are cooked, about 10 minutes. If you are unsure about this, lightly push down on the pork chop with one finger. If it springs back into place and feels about as firm as the back of your hand, it is ready.
Christine at 10:08 pm
