Pork chop with red wine, honey, mustard vinaigrette and fresh thyme with oven roasted potatoes, watercress, arugula and blue cheese vinaigrette
Giangi's Kitchen
Giangi's Kitchen

Pork chop with red wine, honey, mustard vinaigrette and fresh thyme with oven roasted potatoes, watercress, arugula and blue cheese vinaigrette

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Ingredients

  • For the vinaigrette
  • ¼ cup red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon chopped fresh thyme leaves
  • Salt and pepper
  • ¾ cup extra virgin olive oil
  • For the roasted potato salad
  • 16 small new red potatoes not peeled all the same size
  • 8 ounces’ watercress, chopped
  • ½ cup crumble blue cheese
  • 1/3 of a head of arugula, finely sliced
  • For the pork chops
  • 4 bone in pork chops
  • Salt and pepper
  • Fresh thyme leaves chopped

Instructions

    Preheat the oven to 375°
    Whisk together the vinegar, mustard, honey and thyme in a medium bowl and season with salt and pepper. Add the olive oil and whisk until emulsified.

    Potato salad
    In a large salted pot of water, boil the potatoes until cooked through but not soft, 10 to 15 minutes. Drain and cool off with cold water to be able to handle them.
    Cut them in half, place them in a bowl with olive oil and sprinkle generously with salt. Place them in a cooking sheet and bake for another 10 minutes in the hot oven.
    Arrange the watercress on a platter, top with the potatoes and drizzle vinaigrette over the top and serve immediately.

    Chops
    Season with salt, pepper and fresh chopped thyme.
    Cook on medium high heat for 4 minutes on each side. Each side should be a golden crust. Place in the hot oven for 5 minutes.
    Remove from oven, give it a nice last searing on the stove. Turn heat off and cover with aluminum foil.
    Transfer to a platter and spoon vinaigrette over each serving

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