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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For the vinaigrette
red wine vinegar
chopped fresh thyme leaves
Salt and pepper
extra virgin olive oil
For the roasted potato salad
new red potatoes not peeled all the same size
crumble blue cheese
a head of arugula, finely sliced
For the pork chops
in pork chops
Salt and pepper
Fresh thyme leaves chopped
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.
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.
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
Once you are done, add just some fresh parsley and serve with some more delicious red wine. Slice up your onion, mix it with the butter and parsley and use it to stuff your chicken along with the twigs of thyme
Place vegetables in the prepared baking dish. Stir and toss to combine withmustard mixture to coat. Spray foil-lined baking sheet with non-stick cooking spray Add broccoli, spray with non-stick cooking spray and add sea salt & fresh ground pepper to taste
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Finely chop garlic cloves and rosemary leaves, then mix with honey andmustard until combined. Season the meat generously with salt, then spread the mustard-honey mixture all over the pork shoulder and massage into the meat