Pork Chop* Recipe
Herbed breadcrumb-encrusted bone-in loin chop with asparagus and a compote of new potatoes, smoked bacon, roasted garlic and mushrooms in a rosemary-vermouth glace.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Pork Chop*
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork Chops
Asparagus
Potato and Bacon Compote
Method
Preparing Pork Chops
Season the Pork Chops
Pat the pork chops dry with paper towels. Season both sides with salt and black pepper.
Cooking Pork Chops
Preheat Oven
Preheat your oven to 400°F (200°C).
Sear the Chops
In an oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the pork chops and sear for about 3-4 minutes on each side until golden brown.
Bake the Chops
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
Preparing Asparagus
Trim and Season Asparagus
Trim the tough ends of the asparagus. In a bowl, toss the asparagus with olive oil, lemon zest, and salt.
Roast Asparagus
Place the asparagus on a baking sheet and roast in the oven for 10-12 minutes, until tender and slightly crisp.
Making Potato and Bacon Compote
Cook the Bacon
In a large skillet over medium heat, add the diced smoked bacon and cook until crispy. Remove and set aside, leaving the bacon fat in the skillet.
Add Garlic and Vermouth
Stir in the roasted garlic, chopped rosemary, dry vermouth, and the cooked bacon. Season with salt and black pepper. Simmer until the potatoes are tender and the liquid has reduced slightly.
Plating
Serve the Dish
Plate the pork chops alongside the roasted asparagus and generously spoon the potato and bacon compote over the top. Enjoy!