Home > Recipes > Midweek meal recipes > Pork chops with salsa verde and chunky wedges

Pork chops with salsa verde and chunky wedges

Published: 31 Dec 13
Updated: 18 Mar 24

Load up on a British classic with this simple but tasty dinner. The pork chops are complemented beautifully with an easy salsa verde and simple chunky wedges.

Easy
January 2014

Test kitchen approved

Serves 4
Hands-on time 20 min, oven time 30-40 min, plus resting

Load up on a British classic with this simple but tasty dinner. The pork chops are complemented beautifully with an easy salsa verde and simple chunky wedges.

Nutrition: per serving

Calories: 579kcals
Fat: 28.7g (6.3g saturated)
Protein: 38.2g
Carbohydrates: 42.2g (1.5g sugars)
Fibre: 4.4g
Salt: 0.8g

Save recipe

Save

Save recipe Print

Rate

Ingredients

4 baking potatoes, cut into wedges
2 splashes of olive oil
Knob of butter
4 hefty British free-range pork chops

For the salsa verde:

1 garlic clove
2 tbsp capers in vinegar, drained and patted dry
Large handful of fresh mint leaves
80ml olive oil
Good squeeze of lemon

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Heat the oven to 200°C/fan180°C/gas 6. Toss the potato wedges in the oil until well coated, then season well and spread out in a single layer on a baking sheet. Bake in the top of the oven for 30-40 minutes until golden and crisp on the outside and fluffy in the middle.
Meanwhile, heat a frying pan with the butter and another splash of oil and season the chops. Add the chops to the sizzling pan and cook for 3-4 minutes on each side until golden. Transfer to a baking tray and cook under the wedges for the last 5 minutes of their cooking time. Remove everything from the oven and rest the pork while you make the salsa verde.
Whizz the salsa verde ingredients in a food processor, taste and season. Serve the pork chops and wedges with the salsa in a bowl.