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Nutrition: per serving

  • kcal527
  • fat33g
  • saturates11g
  • carbs35g
  • sugars0g
  • fibre3g
  • protein25g
  • salt0.2g
    low

Method

  • step 1

    Preheat the oven to fan 180C/ conventional 200C/gas 6. Wash the potatoes, but don’t bother to peel them. 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.

  • step 2

    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.

  • step 3

    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.

Recipe from Good Food magazine, June 2003

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Comments, questions and tips (32)

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Overall rating

A star rating of 4 out of 5.33 ratings

maryechappell

The pork was nicely cooked, I added a drizzle of olive oil & a sliced tomato on top, I find pork steaks can be tough but it was fine. The dish I used was too small so the potatoes didn't brown properly.

blackbird17 avatar

blackbird17

A star rating of 4 out of 5.

Nice and very easy but cooking time far to long and oven temperature too high for the pork. If the potatoes are par boiled do they really need 15 minutes in the oven and then another 35-45 ? I don’t think so

fairyclairey1

A star rating of 4 out of 5.

Very tasty, simple to prepare. Next time I will drizzle a little oil over the meat to prevent it drying out.

farside

Love this recipe. The pork does dry out sometimes so best to drizzle olive oil over them. Also add shallots. Simple, quick, tasty and smells lovely.

samlemee@googlemail.com

I thought this was better cutting the potato into wedges (so there are bigger gaps between them). They cook more quickly. I put the garlic and rosemary in when the pork goes in and do only for about 20mins.

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