Written for one request, published for everyone
Pan-Seared Pork Chops with Garlic Thyme Butter and Roast New Potatoes
Pork chops browned on the hob then finished in the oven beside halved new potatoes and broccoli.
- Total
- 45 min
- Hands on
- 20 min
- Serves
- 2
- Method
- oven
- Cuisine
- British
Per serving · estimated
- Energy
- 790 kcal
- Protein
- 52 g
- Fat
- 45 g
- Carbs
- 45 g
Method
Step 1 of 12
Heat the oven to 200°C.
Step 2 of 12
Halve the new potatoes and toss on a baking tray with 1 tbsp olive oil, salt and pepper.
New potatoes
Olive oil
Salt
Black pepper
Step 3 of 12
Roast the potatoes on the middle shelf for 25 minutes.
- New potatoes
Step 4 of 12
Meanwhile crush and peel the garlic and strip the thyme leaves.
Garlic
Fresh thyme
Step 5 of 12
Pat the pork chops dry and season both sides with salt and pepper.
Pork chops- Salt
- Black pepper
Step 6 of 12
Heat the remaining olive oil in an ovenproof frying pan over high heat until it shimmers.
- Olive oil
Step 7 of 12
Sear the chops for 3 minutes on each side until deep golden.
- Pork chops
Step 8 of 12
Add the butter, garlic and thyme and spoon the foaming butter over the chops for 1 minute.
Butter- Garlic
- Fresh thyme
What ‘ready’ looks like Step 9 of 12
Turn the potatoes, add the broccoli to the tray with a splash of oil, and slide the chop pan into the oven too.
- New potatoes
Tenderstem broccoli- Olive oil
Step 10 of 12
Cook for 9 minutes, until the pork reaches 63 °C at the thickest point and the broccoli edges char.
- Pork chops
- Tenderstem broccoli
Step 11 of 12
Rest the chops on a warm plate under loose foil for 5 minutes.
- Pork chops
Step 12 of 12
Squeeze the lemon over everything and serve with the pan butter spooned on top.
Lemon- Pork chops
- New potatoes
- Tenderstem broccoli
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.