Summer pork & potatoes

Name: Summer pork & potatoes
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 750 grams new potato; 500 grams vine-ripened tomatoes; 2 garlic cloves; 3 sprigs rosemary; 4 pork chops or steaks

If you have roughly 1 hour and 30 minutes to spend in the kitchen, Summer pork & potatoes might be an awesome gluten free, dairy free, and whole 30 recipe to try. One serving contains 377 calories, 34g of protein, and 10g of fat. This recipe serves 4. This recipe covers 30% of your daily requirements of vitamins and minerals. A few people really liked this main course. Head to the store and pick up pork chops, vine-ripened tomatoes, garlic cloves, and a few other things to make it today. The Fourth Of July will be even more special with this recipe.

Instructions

Preheat the oven to fan 180C/ conventional 200C/gas

Equipment you will use

Oven

Wash the potatoes, but dont bother to peel them.

Ingredients you will need

Potato

Cut into thickish slices then cook in boiling water for 6-8 minutes until almost tender; drain. Slice the tomatoes to the same thickness. Chop the garlic, then strip the rosemary from its stalks and chop the leaves fairly finely.

Ingredients you will need

Rosemary

Tomato

Garlic

Water

Drizzle a little olive oil in the base of a shallow ovenproof dish wide enough to take the chops in one layer. Arrange rows of potatoes and tomatoes across the dish, seasoning with salt and pepper as you go and sprinkling with half the rosemary and all the garlic.

Ingredients you will need

Salt And Pepper

Olive Oil

Seasoning

Potato

Rosemary

Tomato

Garlic

Base

Drizzle a couple more tablespoons of olive oil over the vegetables and bake for 15 minutes, then sit the pork on top, season and sprinkle with the remaining rosemary. Return to the oven for 35-45 minutes, until the pork and potatoes are tender.

Ingredients you will need

Vegetable