Spicy Pork Chops with Herbed Roasted New Potatoes
Spicy Pork Chops with Herbed Roasted New Potatoes might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 289 calories, 27g of protein, and 12g of fat per serving. Head to the store and pick up ginger root, garlic, olive oil, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. From preparation to the plate, this recipe takes about 1 hour and 15 minutes.
Instructions
Preheat oven to 400 degrees F (200 degrees C).
In a bowl, stir together the garlic, cumin, ginger, cardamom seeds, lemon juice, salt, and black pepper.
Spread the mixture on both sides of the pork chops, and refrigerate for at least 30 minutes (longer is better).
Place the potatoes into a roasting dish, and drizzle with 1 tablespoon of olive oil; sprinkle with the oregano, thyme, rosemary, and parsley.
Sprinkle with salt and black pepper.
Roast the potatoes in the preheated oven until tender, 20 to 25 minutes.
Heat 1 tablespoon of olive oil in a large heavy skillet over medium heat, and pan-fry the pork chops until browned on both sides, the meat is no longer pink inside, and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C).
Transfer the pork chops into the roasting dish with the potatoes, and bake until the thermometer reads 160 degrees F (70 degrees C), about 10 more minutes.
Serve chops with potatoes.