Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Marinade:
1/4 Cup olive oil
1 Tablespoon lemon juice
4 Cloves garlic -- chopped
4 loin pork chops -- 3/4-inch thick
2 Tablespoons olive oil
2 Cloves garlic -- chopped
2 Tablespoons chopped fresh oregano
2 Tablespoons chopped fresh thyme
1 Tablespoon chopped fresh parsley
Grilled Vegetables (recipe follows)
Garlic Mased Potatoes:
3 Medium potatoes -- peeled and chopped
2 Cloves garlic -- roasted
2 Tablespoons heavy cream
1 Tablespoon extra virgin olive oil
1 Teaspoon chopped parsley
salt and pepper to taste
Grilled Vegetables:
4 Cups bite-size seasonal vegetables (carrots -- broccoli,
cauliflower -- zucchini, celery)
2 Cloves garlic -- minced
1 Tablespoon olive oil |
Preparation:
In a plastic bag or container with lid, combine marinade and pork.
Marinate in refrigerator for several hours or overnight. Drain
marinade from chops.
Preheat oven to 375° F. Heat oil in a large skillet over high
heat.
Brown chops 2-3 minutes on each side. Remove chops from skillet
and
arrange in a single layer in a baking dish. Bake for 10-15
minutes.
In same skillet over low heat, cook garlic until golden. Stir in
oregano, thyme and parsley. Pour herb mixture over chops. Serve
with
potatoes and vegetables.
(Garlic Mashed Potatoes)
In a large pot with lid, boil potatoes in salted water until soft
(10 minutes). Drain all but 1-inch of water from pot. Add garlic,
cream, oil and parsley. Whip until potatoes are smooth, adding
more
cream if needed. Season with salt and pepper.
(Grilled Vegetables)
Lightly brush vegetables with garlic and oil. Grill on medium heat
for 2-3 minutes. |
