Sunday, February 8, 2009

Culinary Creations: Oven Roasted Pork Chops with Mushrooms, Leeks, and Garlic Tomatoes

This recipe is the a prime example of why I created this blog: whenever I come up with a new recipe, and we really like it, I never remember what I did or how long I cooked it. Many a conversation in my house consist of: "It doesn't taste like it did last time" or "This isn't how I remember it at all". In addition, when I'm following a recipe from a book or magazine, I always add or change things around, and like to make notes on what I'd do differently next time. I've got an extensive collection of Sainsbury's Magazines, so remembering which issue what recipe came from can be a bit of a problem. One night after I made something we really like (which no doubtedly didn't get recorded and will never be remembered), I had the epiphany that if it were all in one place, on-line, I will never have to strain my brain/search/forget again!

This an idea that has been going around in my mind for a week: the ingredients were chosen, it was going to be something cooked on the stove, but 1/2 hour before cooking, I decided that bunging it all in the over would leave me free to do other things. This is what I came up with. Serves 4.

* 4 boneless pork chops
* Dijon mustard
* breadcrumbs
* 1 large tomato, cut into large chunks
* 1 clove of garlic, more if you want to roast whole cloves in dish
* 2 thin leeks (not links) (inside joke), thickly sliced
* 8oz Portobello mushrooms, halved
* 4 slices of smoked bacon, roughly chopped
* olive oil for drizzling
* 1/4 wine for drizzling, red or white
* salt, pepper, herbs to taste

1) Half hour before cooking, put a dollop of mustard on each chop, spread to cover, set aside. Then chop 1 clove of garlic, sprinkle over chopped tomato along with a good pinch of salt. Also set aside, both out of the refrigerator. You could use this half hour to clean and prepare the rest of your veg and any side you might serve with it. Duh, I didn't have to tell you that.
2) When half hour is up, pre-heat oven to 350F. While oven is pre-heating, place pork in a large oven safe dish. Sprinkle with breadcrumbs, any type will do, I like to season mine with Herbs de Provence and a little Parmesan cheese. Next add mushrooms, leeks, tomatoes, and bacon. Drizzle with olive oil, wine, season with salt, pepper, and herbs - to your liking.
3) Bake for 30-35 minutes, stirring the veggies after 15 minutes.
I served it with some bow-tie pasta that was tossed in a garlic and herb butter and some white beans with yellow carrots, spinach, also in a garlic butter (compliments to Mr. Green Giant). Keeping the sides simple made it a really easy dish to make, I was glad that I decided to let the oven do all the work. This was all washed down by a lovely sparkling rosé that really complimented the meal. James gave it a 9 out of 10 and said it was restaurant quality. I'm just hoping he didn't mean Denny's. He once rated something I made a 10 out of 10, now if only I could remember what that was...


adele said...

Mmm. Believe it or not, I've never actually cooked a pork chop before. Maybe it's time I gave it a shot. :)

thewindhover said...

Oh how absolutely devine! This I must definietely try. And what a lovely blog this is.. I shall be back often.

Lisa said...

Oh for the love of gawd. I am so making this.

Amy Jemima said...

Thanks ladies :-) I only started cooking pork in the past year after a tragic debacle 10 years ago, and think I now enjoy it more than chicken. Am always looking at your blogs for inspiration/advice too!