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Ingredients:
For the pork chops:
1 kg (2 lb) pork chops
5 g (0.2 oz) salt
5 g (0.2 oz) black pepper
50 g of diced bacon
50 g of minced garlic
5 g (0.2 oz) lemon zest
5 g (0.2 oz) chilli flakes
15 g (0.5 oz) rosemary
2 tablespoons vegetable oil
For the potatoes:
400g potatoes, diced
8 g (0.3 oz) salt
5 g (0.2 oz) black pepper
50 g of chopped parsley
100 g of grated parmesan
10 g (0.4 oz) garlic powder
20 g of onion powder
15 ml (0.5 fluid ounces) olive oil
500 ml (17 fluid ounces) water
For the lemon and parsley sauce:
30 ml (1 fluid ounce) lemon juice
3 g (0.1 ounce) salt
3 g (0.1 oz) black pepper
Instructions:
Preheat the oven to 200°C (400°F).
Season the pork chops with salt and black pepper on both sides.
In a bowl, combine the diced bacon, chopped garlic, lemon zest, chili flakes and chopped rosemary. Rub this mixture over the pork chops, making sure they are evenly coated. Leave them to marinate for at least 10 minutes.
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