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

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Serves: 4 people

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Baby Potatoes
From the Store Cupboard
SuperValu Soup Mix Ingredients pack
Vegetable Broth (From the SuperValu Soup Mix Ingredients pack)


  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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