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Herb, Lemon and Garlic Pork Chops

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Herb, Lemon and Garlic Pork Chops

with parmesan roasted carrot, potatoes and zucchini

Informations supplémentaires
30 min. | 518 kcal | easy | Family, Even better the next day | Printable version
1. Cook the vegetables Preheat the oven to 425°F. Cut the zucchini and carrot into slices that are about 0.5 cm thick. Cut the potatoes in 2 or 4 depending on the size, so that the thickness resembles the zucchini's. Place on a baking sheet lined with baking paper. Add a drizzle of oil, half of the parmesan, some salt and some pepper. Bake in the oven for 25-30 minutes or until browned.
2. Setup Chop the shallot, the garlic and the herbs. Zest the lemon.
3. Make the sauce Add the shallot, the garlic, the herbs, the lemon zest, the juice of half a lemon, a generous drizzle of oil and 1-2 tbsp. of cider vinegar in a bowl. Add salt and pepper. Take 2-3 tbsp. of this mixture and mix it with the pork in another bowl. Marinate for 3-5 minutes.
4. Cook the pork Warm up a drizzle of oil in a pan over medium-high heat. Cook the pork 3-4 minutes on one side. Flip it, cover it and cook over medium-low heat for 3-5 minutes or until center is cooked.
5. Plate your dish Serve the pork with the rest of the herb sauce and the vegetables. Garnish with the remaining Parmesan. Bon appétit!
2unitPork Chops
1unitFresh Parsley and Thyme
1unitGarlic Clove(s)
1unitLemon
500gFingerling Potatoes
1unitZucchini(s)
2unitCarrot(s)
30gGrana Padano Cheese
0.5unitShallot
What you need Sheet pan, Bowls, Pan, Tongs.
518 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 53g
18%
fat 22g
34%
cholesterol 55mg
18%
fiber 9g
36%
protein 28g
saturated 5g
25%
sodium 271mg
11%
sugar 11g
trans 0g