We love Jamie Oliver. And we always love his food. This
recipe is from his book Jamie at Home which is a
great addition to your recipe book collection. He suggests
red wine to go with this meal, but we thought why not add
it to the pan to make the sauce extra tasty. This meal is
pretty simple and pretty delicious too. Hope you enjoy.
large pieces on the diagonal. Place carrots
and beets into a large glass dish or roasting
pan. Toss with olive oil. Sprinkle with salt,
pepper, herb de provence, and garlic pieces.
Roast in the oven for 30 minutes or until
toasty.
Score the fat parts to the meat of the pork
chops. Season with salt and pepper on both
sides. Press the bay leaf onto the eye of the
chop. When the vegetables are ten minutes
to being finished, heat a cast iron skillet to
high heat. Add olive oil, then add pork bay
leaf side down. Once the first side begins to
brown, flip to other side. Once the second
side is also browned, place skillet into oven.
Cook for 10 minutes. Remove pan from
oven. Place pork on a plate to rest. Drain a
little fat off of the pan, and add lemon juice
and red wine to the pan. Scrape up the
browned bits to create a tasty glaze. Pour
over the pork chops. Serve with roasted
vegetables.
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