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🍽️ Crispy Pork Chops with Oven Potatoes and Root Vegetable Puree

626 kcal · 30 min · 4 servings

Crispy Pork Chops with Oven Potatoes and Root Vegetable Puree Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 220 degrees Celsius with top and bottom heat.
  2. 2. Peel the potatoes and slice them into rounds that are 1 to 2 centimeters thick.
  3. 3. Lightly brush an ovenproof dish with olive oil.
  4. 4. Place the potato slices side by side in the dish.
  5. 5. Season the potatoes with salt and pepper to taste.
  6. 6. Sprinkle chopped rosemary over the potatoes.
  7. 7. Lightly dab the potatoes with olive oil again.
  8. 8. Place the dish in the oven and bake the potatoes for 30 minutes.
  9. 9. Remove the dish from the oven and add the tomatoes.
  10. 10. Close the oven door and simmer the potatoes for another 10 to 15 minutes.
  11. 11. Peel the parsnips and parsley roots.
  12. 12. Cut the root vegetables into rough chunks.
  13. 13. Fill a pot with salted water to a depth of about one finger's width.
  14. 14. Boil the vegetables in the water until tender.
  15. 15. Add more water if necessary as it evaporates.
  16. 16. Peel the garlic and slice it into thin rounds.
  17. 17. Melt 1 teaspoon of butter in a small pan.
  18. 18. Fry the garlic slices until golden yellow.
  19. 19. Remove the garlic rings from the pan and set them aside.
  20. 20. Heat cream and milk in a saucepan.
  21. 21. Stir the remaining butter and some salt into the warm milk and cream mixture.
  22. 22. Press the cooked root vegetables hot through a potato press directly into the milk and cream mixture.
  23. 23. Stir the puree until smooth.
  24. 24. Season the pork chops with salt and pepper.
  25. 25. Fry the pork chops in clarified butter for about 4 minutes on each side.
  26. 26. Plate the fried potatoes, pork chops, and puree.
  27. 27. Garnish the puree with the fried garlic slices.

Nutrition per serving