How to Prepare Tasty Baked pork chop, feta, tomato, honey, truffled potatoes & grapes

Baked pork chop, feta, tomato, honey, truffled potatoes & grapes. Season pork chops with salt, pepper, and garlic powder, and place in the skillet. Heat remaining oil in the skillet. Return onions to skillet, and stir in tomatoes, garlic, and basil.

You can also use the bottom of a big mug to do this if you don't own a meat pounder. Carefully though, making sure you won't hit the bone with it and break it. Serve the pork chops with the tomato sauce over hot cooked rice or with boiled or mashed potatoes. You can cook Baked pork chop, feta, tomato, honey, truffled potatoes & grapes using 11 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Baked pork chop, feta, tomato, honey, truffled potatoes & grapes

1. Prepare 1 of .
2. You need 3 cloves of .
3. It's 1/4 cup of .
4. Prepare 3 of .
5. Prepare 1/4 cup of .
6. It's 750 g of .
7. Prepare of .
8. Prepare 75 g of .
9. It's 2 tbsp of .
10. You need 1 1/2 tbsp of .
11. Prepare 1/4 cup of .

In a large bowl add the roughly chopped onions, the garlic slices and the pork chops (brizola). Drizzle with olive oil and red wine vinegar and season with salt and freshly ground pepper. Sprinkle the pork chops with oregano and blend to coat. Peel the onion and cut it half.

Baked pork chop, feta, tomato, honey, truffled potatoes & grapes instructions

1. Pour a few tbsp olive oil into a baking dish. Add the shallot, garlic, 1/4 cup oregano, a couple pinches of salt and several grinds of black pepper and stir to combine. Lay in the pork chops and let marinate for 1 hr to overnight, flipping occasionally..
2. Sprinkle the tomatoes with a pinch of salt, for flavour and to draw out some excess water. Leave them in a bowl while you continue cooking..
3. Preheat your oven to 350 F. Stab each of your potatoes twice with a fork, then put them in a baking dish. Drizzle them with salt, pepper, and olive oil and put them in the oven to bake for 30 to 40 minutes until fork tender..
4. After the potatoes have been in the oven for 15 to 20 minutes, stir them around then resume work on the chops. Shake the marinade off and lay the chops on a foil-lined baking sheet. Pop them in the oven and turn the heat up to 375. Check the chops after 15 minutes with a thermometer. You want them to be just shy of 145F. At that point, you can either broil them until browned (don't forget to pull out the potatoes for a minute) or kiss them on a really hot pan. Plate the chops to let them rest..
5. Once the potatoes are done (you can broil them briefly as well if you want to crisp the skins a bit), remove them to a bowl. Hit them with a bit more salt and a few drops of truffle oil. Toss to coat..
6. Add the feta to a small mixing bowl. Add the tomatoes (but not the liquid they gave up) and the remaining oregano and toss to combine. In a small bowl, whisk together the honey and lemon juice with a small pinch of salt..
7. Add a tiny splash of veg oil to a medium pan on high heat. Pan sear the grapes, cut-side down, for about 1 minute..
8. To assemble, plate the chops and potatoes, add a small heap of the feta and tomato, drizzle on some honey dressing and garnish with a sprinkle of fried grapes..

Slice the onion into strips and add it to the potatoes. Peel and mince the garlic, and add it to the potatoes and onions. Drain the Yukon potatoes, set aside some of the cooking water. Blend the cream and butter in a small saucepan over medium heat and bring to a simmer. Scatter onions evenly into the baking pan.