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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 400°F Season the chops on both sides with some salt and pepper. Heat the oil in a large frying pan, add the chops and fry over a medium heat for 1-2 minutes on each side until nicely browned. Set aside on a plate. | 2. For the potaotes: Put the chicken broth, butter, garlic, rosemary leaves, 1/2 tsp salt and some fresh ground black pepper into a pan and bring up to a gentle simmer. | 3. Add the potatoes and onion and cook gently for 5-10 minutes, or until just tender when pierced with the tip of a knife but not falling apart. This will depend on your potatoes. | 4. Spoon half the potatoes and onions over the base of a lightly buttered 4 pint shallow ovenproof dish and cover with the sliced tomatoes and a little seasoning. | 5. Spoon the remaining potatoes and onions on top, season lightly and bake in the oven for 40 minutes. | 6. Overlap the pork chops on top of the potatoes and return them to the oven for a further 20-25 minutes, until the potatoes are tender and the chops are cooked through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork chop	4	thick	boneless	-	-	-	-
sunflower oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
chicken broth	1 1/4	cups		97.65	2.3625	13.923	3.2760000000000002
butter	2	ounces		323.19	14.8497	10.0983	27.215999999999998
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
rosemary	1	sprig		-	-	-	-
potato	2		peeled sliced	-	-	-	-
onion	1		halved sliced	64.0	14.944	1.76	0.16
tomato	4		skinned sliced	248.2759	55.0525	12.9535	2.1589
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.