Meal Planner

Garlic Infused Pork Chops with Vegetable Broth and Baby Potatoes


This is a lovely delicate way to cook vegetables and it will make the pork really flavoursome.

Preparation time: 15 minutes

Cooking time: 25 minutes


Serves: 4 people

  • 4 - SuperValu Quality Irish Pork Chops
    (From the Butcher Counter)
Baby Potatoes
  • 16 - SuperValu Baby Potatoes
From the Store Cupboard
  • 250 ml Chicken Stock Cube
  • 25 g SuperValu Butter
  • 1 tbsp SuperValu Olive Oil
  • 0 - SuperValu Salt
  • 4 - SuperValu Whole Black Peppercorns
SuperValu Soup Mix Ingredients pack
  • 1 sprig SuperValu Fresh Thyme
    woody stem removed
  • 3 cloves SuperValu Garlic
Vegetable Broth (From the SuperValu Soup Mix Ingredients pack)
  • 2 - Carrots
    cut into strips
  • 2 - Celery
    cut into strips
  • 1 - Leek
    cut into strips


  1. Place the crushed garlic, thyme leaves and black peppercorns into a large bowl with the olive oil and mix well.
  2. Add the pork chops and mix well ensuring that they are well coated.
  3. Heat a large frying pan and brown the pork chops on both sides, then reduce to a low heat and cook for a further 6-8 minutes until they are fully cooked.
Vegetable Broth
  1. Heat a large wide based pan with a little oil and add in the carrots, celery and leek and sauté gently for 3-4 minutes.
  2. Then add in the chicken stock and thyme sprig and allow to continue simmering for a further 12-15 minutes until the vegetables are cooked to your liking.
Buttered Baby Potatoes
  1. Place the potatoes into a medium sized pan of water and bring to the boil.
  2. Cook the potatoes until just tender, strain off the water and fit with a tightly fitting lid for 4-5 minutes.
  3. Add in the butter and some seasoning.
  4. Serve the vegetable broth in deep bowls with the garlic and thyme pork chops on top and a side portion of buttered baby potatoes.

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