A Recipe from...

Plank Roasted Garlic-Rosemary Pork Chops

INGREDIENTS - Serves 2: Yield:
Pork Chops - bone in 1" thick 2 each
Roasted Garlic Puree - recipe follows 4 tsp.
Salt 1/2 tsp.
Black Pepper - ground 1/2 tsp.
Rosemary - fresh, minced 1 tsp.
New Red Potatoes - cut and 1/4rd 8 oz's wt.
Olive Oil 2 Tbsp.
Parmesan - powdered 2 Tbsp.

 

PROCEDURES:

  1. Pre-heat oven to 400 degrees.  Rub each pork chop with 1 tsp. of  roasted garlic puree and season with the 1/4 tsp. salt, 1/4 tsp. pepper, 1 tsp. of chopped rosemary and. Place the chops in the center of the plank.
  2. Toss the potatoes in the olive oil, 1/4 tsp. salt, 1/4 tsp. pepper, 1 tsp. of chopped rosemary and the Parmesan cheese.  Place the potatoes on both sides of the pork chops.  Place the plank in the oven on the top rack, roast for 15 minutes, remove from the oven, turn the pork chops over, let the oven re-heat, return the plank to the oven and roast for 15-20 minutes until chops have an internal temperature of 145 degrees. Remove from the oven and serve.

PLANK ROASTED GARLIC PUREE:

INGREDIENTS: Yield:
Garlic Cloves - peeled 1/4 cup
Olive Oil 2 Tbsp.
Salt 1/4 tsp.
Black Pepper - ground 1/4 tsp.

ROASTED GARLIC PUREE PROCEDURE:

  1. Pre-heat oven to 400 degrees.  Lightly coat the garlic cloves in olive oil, place oil and cloves on the plank.  Place in the oven and roast until golden brown. Approximately 8-10 minutes.
  2. Remove from the oven and place the roasted cloves and remaining olive oil, 1/4 tsp. of salt and 1/4 tsp. black pepper in a food processor and blend until pureed.
  3. Remove and hold at room temperature until needed.

 

[ Recipes ]