La Kitchenette Souris: Grilled Pork Chops & Garlic 'n' Rosemary Potatoes

Today I have a couple recipes for you that put a nice twist on a more classic meal. 

A very typical Canadian meal is meat & potatoes. It's sort of a staple.

These recipes add a very nice flavor to both items, making them seem like something special, and both are still fairly healthy. 

I did make some adjustments to both recipes, simplifying them a tad... 

Well.... as healthy as you prolly want to get & still have it taste good. HAHA!

I don't have any particular tips on how to serve these items & make them look pretty.

Basically, I just put the meat on a nice white plate, and the potatoes in a simple bowl... I did put out a table cloth & prettier napkins, but this is more of an everyday meal, versus something extra special.

Grilled Pork Chops

1 large onion, finely chopped

1/2 cup water

1/3 cup soy sauce

1/3 cup brown sugar

1/4 cup lemon juice

1 clove garlic, crushed and minced

6 pork loin chops, 1 inch thick

In a shallow glass pan, combine onion, water, soy sauce, brown sugar, lemon juice, and garlic. 

Add pork chops and cover with marinade. 

Refrigerate for about 3 hours. 

Cook/fry chops, along with marinade sauce, in frying pan until done.

I believe I did mine about 40 minutes, give or take, turning about every 10 minutes.

♥

Garlic & Rosemary Potatoes

Preheat over to 425 F. 

Peel 1.8 kg (about 5-6 large potatoes) floury potatoes (I use russets) and cut to a uniform size. 

Put them into cold salted water, bring to a boil and cook for 6 minutes.

Drain, return potatoes to the pot, and shake them with the lid on to "fluff" the edges up, then allow to cool. 

Place 3 Tablespoons EACH of goose fat and vegetable oil (I just used 6 Tablespoons of lard) into a heavy based roasting tin and heat in the oven for 5-10 minutes, until the oil is "smoking". (It does steam and bubble a little) Remove from oven.

Place 4 roughly chopped sprigs of fresh rosemary and 12 fat garlic cloves with their skins on in oil, stir well. 

Add potatoes in and season well, then stir until well coated in oil. 

Place in baking tins or dishes (I use 2 smaller ones), making sure they are not too crowded. (I leave quite a bit of space so they brown & get a little more crispy)

Cook 40-45 minutes (in oven) until golden and crispy, turning the potatoes every 10 minutes.