This recipe is prepared with the largest fry pan from the Walah 3-Piece Cast Aluminum Fry Pan Set (K37235).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
4 boneless pork loin chops, cut 1'' thick
12 small red bliss potatoes, washed and quartered into wedges
4 Tbsp vegetable oil, divided
2 Tbsp fresh rosemary, chopped
1 tsp dried oregano
1 tsp dried basil
1-1/2 tsp kosher salt, divided
3/4 tsp ground black pepper, divided
Zest of half an orange
1 Tbsp garlic, chopped
Preheat the oven to 375°F.
To prepare the rub, combine 1 Tbsp oil, rosemary, oregano, basil, 1 tsp salt, 1/2 tsp black pepper, and zest in a small bowl; mix well. Set aside.
To prepare the potatoes, combine the potatoes, 1 Tbsp oil, garlic, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp of the rosemary rub in a large bowl. Toss until well coated; set aside.
To prepare the pork chops, evenly coat each chop with the remaining rosemary rub. Heat 2 Tbsp oil in a 12'' skillet on medium-high heat. When the oil begins to ripple, add the pork chops and sear until golden brown, about 2-3 minutes on each side. Remove the chops to a plate.
Add the potatoes to the skillet and reduce the heat to medium. Sauté the potatoes, tossing frequently, until they begin to brown about 5-8 minutes.
Place the pork chops on top of the potatoes and bake until the chops reach an internal temperature of 145°F, about 25-30 minutes. Remove the pork chops to a plate, cover with foil, and allow them to rest for 5 minutes.
While the pork chops are resting, continue to bake the potatoes in the oven. Serve with the potatoes and pan juices.
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