Rosemary Garlic Buttered-Up Pork Chops with Sauteed Apples, Garlic Asiago
Roasted Potato Scallops
About this Recipe
By: Morgana Jane
We all have one or two insanely fussy eaters in the family, and our family is no exception! Thalia Blair Jane is the quintessential fussy eater. The things Thals will eat often surprise me, and I am usually caught off guard when something is refused… This dish, however, was exceedingly well-received (with joy from the cook!). I thought Thals had a motorized fork, it disappeared so fast! The room was silent save for the smacking of lips, eyes rolling closed, and a quiet murmuring: Mmmmmm, Mmmmm, Mmmmmmmmmmmm!
This dish was awarded 5-Stars by Thalia Blair Jane and given a big thumbs up! Yay!!
4 thick cut (3/4” – 1”) pork chops (bone in, boneless – does not matter)
2 tbsp fresh Rosemary
5 cloves garlic, finely chopped
½ tsp salt
10 cracks black pepper
¼ c butter
1 apple, cored, cut into 8ths, cut the 8ths to ¼” slices
2 tbsp walnuts, roughly chopped (optional)
4 medium potatoes, sliced into ¼” scallops
Drizzle of olive oil (2)
Sprinkle of salt and pepper
½ tsp garlic granules
¼ c fresh grated Asiago (or Parmesan) cheese
2 crowns broccoli, cut into florets
Heavenly, really, that’s all I can say…. These chops are so tender and juicy they may make you rethink steak.
Perfectly seasoned. Melt in your mouth. Delicious. Fabulous. Likely the most memorable pork chop this year!
Step by Step Instructions
Set the oven to 375° and line two baking sheets with parchment.
Cut the potatoes into ¼” scallops and place them into a bowl with a drizzle of olive oil, a sprinkle of salt (generous), pepper, and garlic granules. Toss until the potatoes are evenly coated then add the Asiago and toss until well distributed.
Place the potato scallops over the two baking sheets in a single layer and pop them into the oven. Set a timer for 12 minutes.
Once the potatoes are in the oven melt the butter in a large cast iron pan. Add the Rosemary and garlic, mix well, then turn the heat to the lowest setting until you are ready to prepare the chops. You don’t want to sauté the garlic and Rosemary at this point; you just want the flavors to mingle in the melted butter.
This is a good time to set a steamer pot to boil for the broccoli.
Add the pork chops to the same bowl that you used for the potatoes, drizzle with a wee bit of olive oil, sprinkle with ½ tsp salt and 10 cracks of black pepper, use your hands to massage the oil and seasoning evenly into the chops, then set aside.
When the timer goes off reset it for a further 12 minutes and cook the potato scallops until they are tender and golden.
Bring the heat on the cast iron pan up to high heat. Once the pan is hot and the butter is bubbling, add the pork chops and cook them to golden brown on one side, then turn them, lower the heat to medium and cook the chops to golden brown on the other side (with an internal temperature of 145°).
As soon as you turn the chops and lower the heat add the apples and walnuts (optional) to the pan, and get the broccoli going in the steamer pot. Steam the broccoli until it is tender crisp and bright green.
When everything is ready share the pork chops over 4 plates along with the potato scallops and broccoli. Top the chops with apple and walnuts, then sit down and enjoy the amazingly tender and juicy, perfectly seasoned pork chop masterpiece that you have created for dinner!
This meal is seriously delicious and received a 5-star rating from Thalia Blair Jane, and that’s no easy feat – Thals is ridiculously fussy!