Grilled Pork Chop with Roast Vegetables and Hasselback Potatoes
Serves : 2
| Difficulty level : Medium
Grilled Pork Chop with Roast Vegetables and Hasselback Potatoes
A hearty, grilled pork chop is only bettered by the gravy that accompanies it. Then take your forkfuls of pork and veg to the next level with the sweet notes of pear, fennel and cinnamon .
Cooking Information
Prep. time: 20
Serves : 2
| Difficulty level : Medium
2 potatoes, halved
2 tbs olive oil
2 pears, halved
1 small fennel, halved
1 bunch baby carrots, scrubbed and trimmed
4 cloves garlic, crushed
1 tbs fennel seeds
1 tbs cinnamon powder
1 tsp salt
1 tsp pepper
olive oil spray
2 pork chops
1 pouch Bare Bones® Free Range Chicken Gravy with White Wine
- Pre-heat oven to 180°C.
- Place potatoes cut side down onto a chopping board and finely slice two thirds of the way down. Place onto a large oven tray and brush with a little olive oil. Add pears, fennel, baby carrots and garlic cloves to tray and toss with remaining olive oil and garlic cloves. Roast for 1 hour or until potatoes are crisp.
- Crush fennel seeds, using a mortar and pestle. Add cinnamon powder, salt and pepper and stir to combine. Rub into both sides of pork chops and set aside for 30 minutes.
- Place a skillet over a high heat and spray with olive oil. Cook pork chops 6 minutes each side and transfer onto a small tray. Cover with foil and place in oven for 10 minutes.
- Heat Bare Bones® Free Range Chicken Gravy with White Wine as per pack instructions and pour into serving dish. Serve immediately alongside pork chops and vegetables.
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