Herby Pork Chops with Roast Potatoes

• 4pork loin chops (about 180g each)
• 2 tbspgarlic-infused oil
• 30 gfresh parsley, finely chopped
• 15 gfresh chives, finely chopped
• 1lemon, zest and juice
• 1 tspsea salt
• ½ tspfreshly ground black pepper
• 20 gbutter
• 800 gpotatoes (Maris Piper or Charlotte), halved if large
• 2 tbspolive oil
• 1 tspsmoked paprika
• 6sprigs fresh thyme

Method

1. 1Heat the oven to 200°C (fan 180°C). Toss the halved potatoes with the 2 tbsp olive oil, smoked paprika and thyme sprigs and a pinch of sea salt. Spread in a single layer on a baking tray (crowd them and they steam, not roast) and slide into the oven for 35–40 minutes, turning halfway.
2. 2While the potatoes roast, whisk 1 tbsp of the garlic-infused oil with the parsley, chives, lemon zest and lemon juice. Season with a pinch of salt and a grind of pepper. It should be bright green, loose and pourable; taste it: adjust the salt and pepper if needed. Set aside so the herbs can soak into the oil.
3. 3Pat the pork chops dry with kitchen paper. Season both sides generously with sea salt and black pepper before they hit the pan.
4. 4Heat a large heavy frying pan over a medium-high heat with half the butter and half the remaining garlic-infused oil until the butter is foaming and just turning nutty-brown. Watch it; once the milk solids hit pale gold the smell shifts; any darker and it turns bitter.
5. 5Lay the chops in the pan with space around each one; cook them in two batches if your pan isn't big enough, because crowding drops the heat and you'll grey the meat instead of browning it. Use the remaining butter and frying oil for the second batch. Sear for 3–4 minutes on the first side without moving them, building a deep mahogany crust.
6. 6Turn the chops and cook for a further 3–4 minutes, tilting the pan to spoon the butter over them. Check the thickest part reaches 75°C for 30 seconds, and cook longer over a gentler heat if needed. Lift onto a warm plate and rest for 5 minutes.
7. 7Check the potatoes; a skewer should slide in with no resistance and the edges should be deep golden and crisp. Give them another 5 minutes if they need it; soft-edged roasties are a missed opportunity.
8. 8Remove the woody thyme sprigs from the potatoes. Plate each chop alongside the roast potatoes and spoon the garlic-herb oil over the pork.

Per serving

kcal

679

protein

40.1g

fibre

6.1g

carbs

39.4g

fat

40.8g