> From: "Valen" <[EMAIL PROTECTED]> > Any pork chop recipes are appreciated, but I prefer "savory" recipes (herbs, > spics) instead of "Sweet" recipes (honey-glazed, apricot-glazed, etc) Baked Pork Chops with Potatoes, Parsnips, Pears and Minted Bread Sauce 8 pork chops or 4 double pork chops 3 parsnips 3 smooth-skinned pears 680gr (1 1/2 lb) potatoes, scrubbed salt and freshly ground black pepper Marinade : 2 good handfuls of fresh rosemary, pounded 6 cloves of garlic, peeled and crushed 10g lugs of olive oil 3 lemons, halved, juiced and skin squashed freshly ground black pepper Mint Sauce : 3 handfuls of fresh mint 1 handful of chopped bread extra virgin olive oil salt and freshly ground black pepper 2 teaspoons mustard red wine vinegar To make the marinade, simply mix everything together. Rub and massage the pork chops with the rosemary marinade and, ideally, leave for 1-6 hours for maximum flavour. Preheat the oven to 220C / 425F or gas 7. Wash the parsnips and pears and slice into quarters lengthwise, removing the cores from the pears, then cut the potatoes into 0.5cm/<in thick pieces. Dry them with kitchen paper, then put them into an appropriately sized roasting tray with the parsnips, pears, pork chops and the marinade. Toss over to lightly coat everything then season and roast in the oven for 45 minutes to an hour, depending on the size of the chops. Whilst cooking, make the mint sauce. Finely chop 3 parts mint to 1 part bread and stir in some olive oil until the mix has "loosened". Then balance the flavours by carefully seasoning, adding the mustard and splashing in some vinegar to taste. Smear the sauce all over the pork when cooked. Terry Chefs - Food http://www.chefs-food.com Chefs-Food is the central meeting site for people who have a passion for food. This site dedicated to providing food information, giving readers the opportunity to share and exchange favourite recipes world-wide. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to [EMAIL PROTECTED] Please allow several days for your submission to appear.
