Spanish-style pork chops with new potatoes and olives
- June 2013
- Serves 4
- 55 min, plus marinading time
We’ve marinated pork chops with garlic, paprika, thyme, lemon and fennel seeds before roasting with new potatoes and olives. It’s so simple but really packs a punch!
- 16.1g (3.6g saturated)
- 20.6g (2.1g sugar)
- 4 British free-range pork chops
- A few good glugs of olive oil
- 3 garlic cloves, unpeeled, bashed
- 2 tsp smoked hot paprika and 1 tsp unsmoked sweet paprika
- A few sprigs of fresh thyme, leaves stripped
- Zest and juice of 1 lemon
- 2 tsp fennel seeds
- 2 tsp red wine vinegar
- 500g baby new potatoes, sliced
- Good splash of white wine
- 250ml chicken stock
- 100g anchovy-stuffed green olives
- Handful of fresh flatleaf parsley, chopped
- Preheat the oven to 200°C/fan 180°C/gas 6. Put the pork in a dish with a glug of the oil, the garlic, paprikas, thyme, lemon zest and juice, fennel seeds and red wine vinegar. Season, cover with cling film and marinate for 20-30 minutes.
- Meanwhile, put the sliced potatoes in the roasting tin with another glug of oil and some seasoning. Roast for 15-20 minutes. Remove from the oven, pour in the wine and stock, then put the pork on top and roast for 15 minutes. Remove from the oven, add the olives and return to the oven for a further 5 minutes.
- Remove the pork and rest it for 5 minutes. Toss the parsley through the potatoes and olives, then serve.
Anchovy-stuffed olives have a strong flavour that works well with pork’s sweetness. If you prefer something more mellow, go for unstuffed olives.
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