This traditional family feast features slow-roasted pork chops drizzled with Olivieri® Peppercorn Sauce and served with a medley of lightly marinated root vegetables.
|2 tbsp||(30 mL) Vegetable oil, divided|
|1||Large onion, coarsely chopped|
|2||Medium carrots, cut into 1 inch (2.5 cm) pieces|
|2||Medium potatoes, cut into 1 inch (2.5 cm) pieces|
|1 tsp||(5 mL) Garlic powder|
|1 tsp||(5 mL) Salt|
|1 tsp||(5 mL) Pepper|
|1 tbsp||(15 mL) Fresh rosemary or 1 tsp (5 mL) dried rosemary|
|2||Bone-in rib-end pork chops, approx. ½ inch (1 cm) thick|
|1||(200 mL) Package Olivieri® Peppercorn Sauce|
PREHEAT oven to 425ºF (220ºC). TOSS vegetables in 1 tbsp (15 mL) oil, garlic powder, salt, pepper and rosemary. Set aside.
HEAT remaining oil in large, oven-proof fry pan on medium-high. Add chops, cook for 1 minute, turn, add seasoned vegetables and cook for an additional 1 minute.
PLACE fry pan in preheated oven. Cook for 30 minutes. Remove pan from oven; check pork has reached a minimal internal temperature of 160ºF (70ºC), remove chops and vegetables to serving dish and keep warm.
USING oven mitts, place same fry pan on stove top on medium heat. Add peppercorn sauce scraping up any bits and juices from bottom of pan. Heat for 1-2 minutes or until sauce is hot. Pour over meat and vegetables and serve.
Show More Comments
No Comments yet