Oh-la-la let’s dress out those pork chops with roasted pepper and seasoned Parmesan. These chops are juicy, tender, and full of flavor.
Lightly brush a red pepper with olive oil. Place on a baking sheet and bake for 30 to 40 minutes, or until the skin is completely wrinkled and the pepper is charred. Turn twice during roasting. Remove from oven. Set aside for 30 minutes, or until cool enough to handle.
Meanwhile, salt and pepper pork chops. Heat a tablespoon olive oil and butter in a skillet. When heated add 2-3 cloves of minced garlic with one tablespoon of fresh tarragon and cook until fragrant, 1 -2 minutes.
Dredge pork chops through the oil coating both sides and sear over medium heat for 3 minutes, flip and sear the other side.
Remove the stem, peel, seed, and dice the red pepper covering each chop with pepper.
Mix a cup or less of shredded parmesan cheese with a tablespoon of fresh chopped thyme and fresh tarragon. Mix in some freshly released fennel seed by rubbing and releasing through your palms.
Place over the red pepper.
Wrap pork chops loosely in foil, so they do not dry out. Place in a shallow pan bake at 350°F for 30 minutes.
While the chops bake, start the mashed potatoes. Quarter potatoes, about 1 1/2 pounds. I usually leave the skin for the additional nutrients but peel if you prefer. Place in a medium saucepan and cover with cold, salted water. Bring water to a boil. Reduce heat. Cover and simmer for 15 to 20 minutes, or until tender when poked with a fork.
Drain potatoes. Using the same saucepan melt two tablespoons of butter with a fourth cup heavy cream. Add back the potatoes. Mash the potatoes with a potato masher. Stir with a wooden spoon adding some milk as needed until smooth. Add salt and pepper to taste.
Stream broccoli during the last 10 minutes of baking time.
The herbs really enhance the flavor of the pork. The slow bake time and lower heat leave the chops tender and juicy. So Good! I hope you try it! – Ella
Dressed Out Chops
• 1 roasted red pepper, diced
• 4 center cut bone-in pork chops
• 2-3 cloves garlic, minced
• 2 tablespoon fresh tarragon, chopped
• 2 tablespoon olive oil
• 3/4 cup parmesan cheese, shredded
• 1 tablespoon fresh thyme, chopped
• ½ teaspoon fennel
• 1 1/2 pounds firm flesh potatoes
• ¼ cup heavy cream
• 3 tablespoons of butter
• Salt and pepper to taste
- Preheat the oven to 500°F.
- Brush all sides of the red pepper with olive oil. Place on a baking sheet and bake for 30 to 40 minutes, or until the skins are wrinkled and charred. Turn a few times during roasting.
- Remove the pan from the oven and cover aluminum foil. Let sit for 30 minutes.
- Salt and pepper the pork chops. Heat a tablespoon each of olive oil and butter in a skillet. When heated add garlic and tarragon to skillet and cook until fragrant, 1 -2 minutes. Dredge pork chops through the oil coating both sides and sear over medium heat for 3 minutes. Flip and sear other side.
- Remove from heat laying the chops on a long sheet of foil.
- Remove the stem from pepper. Remove the peel and seeds. Dice. Spoon evenly over each chop.
- In a small bowl, mix parmesan cheese, thyme, tarragon and fennel seed. Place evenly over the red pepper.
- Wrap pork chops in foil, so they do not dry out. Place in a shallow pan bake at 350°F for 30 minutes.
- Peel and cut potatoes placing them in a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add salt to the water.
- Turn the heat on to high, bringing to a boil. Reduce the heat, cover and simmer for 15 to 20 minutes, or until you can easily poke through them with a fork.
- Drain the potatoes. Melt a tablespoon of butter with cream in the same saucepan. Add the potatoes.
- Mash the potatoes with a potato masher.
- Stir adding milk if needed until the mashed potatoes are smooth. Salt and pepper to taste.
- In the last 10 minutes of cooking time stream a bunch of broccoli.
- Plate and serve immediately.