We love Jamie Oliver. And we always love his food. This recipe is from his book Jamie at Home which is a great addition to your recipe book collection. He suggests red wine to go with this meal, but we thought why not add it to the pan to make the sauce extra tasty. This meal is pretty simple and pretty delicious too. Hope you enjoy. ❥ B+R
Adapted from Jamie at Home
Serves: 2 Total Time: 1 hr Gluten-Free
3 large beets, trimmed
3 tbsp olive oil
1/2 tsp himalayan sea salt
1/4 tsp pepper
1/4 -1/2 tsp herb de provence
4 garlic cloves, roughly chopped
2 pork chops, bone-in
2 large bay leaves
1 1/2 tbsp olive oil
1 tbsp lemon juice
1/4 cup red wine, plus reserve some for drinking
Preheat oven to 425ºF. In a large stock pot place carrots and beets. Fill pot with water. Place over high heat and boil for 15 minutes.
Remove from water and peel beets, quarter them. Cut carrots into large pieces on the diagonal. Place carrots and beets into a large glass dish or roasting pan. Toss with olive oil. Sprinkle with salt, pepper, herb de provence, and garlic pieces. Roast in the oven for 30 minutes or until toasty.
Score the fat parts to the meat of the pork chops. Season with salt and pepper on both sides. Press the bay leaf onto the eye of the chop. When the vegetables are ten minutes to being finished, heat a cast iron skillet to high heat. Add olive oil, then add pork bay leaf side down.
Once the first side begins to brown, flip to other side. Once the second side is also browned, place skillet into oven. Cook for 10 minutes. Remove pan from oven. Place pork on a plate to rest.
Drain a little fat off of the pan, and add lemon juice and red wine to the pan. Scrape up the browned bits to create a tasty glaze. Pour over the pork chops. Serve with roasted vegetables.