Tuesday, June 18 2013, 11:48 AM MDT
Herbed Infused Pork Chops with Sauteed Root Vegetables
As Aired On January, 4, 2013r
Recipe Courtesy Chef Bryan Woolley
4 pork chops
2 tbsp rubbing sage
1 tsp garlic powder
1 tsp onion powder
½ cup carrots, peeled and julienned sliced
½ cup potatoes, peeled and julienned sliced (don’t forget to rinse them)
½ cup yam, peeled and julienned sliced (don’t forget to rinse them)
1 cup apple peeled, and julienned sliced (I like granny smith for this)
½ cup turnip peeled, and julienned sliced
Salt and pepper to taste
1.) In a small bowl combine sage, garlic powder, and onion powder. Mix together.
2.) Rub herb mixture over pork chops and allow to sit for about 10 minutes.
3.) Heat an oven proof pan on the stove and add just enough oil when it’s hot to lightly coat the bottom of the pan.
4.) Sear each pork chop for about 2 minutes on each side. Finish baking off the pork chops in a preheated 425 degree oven for about 10-15 minutes. Internal temperature should be 165 degree’s.
5.) While pork chops are finishing cooking, heat a sauté pan on the stove and add just enough oil to lightly coat the bottom of the pan. Add the prepared vegetables and sauté for about 7 minutes or until tender.
6.) Serve pork chops with a side of sautéed root vegetables.
(Copyright 2013 Sinclair Broadcasting Group.)