Garlic Infused Pork Chops with Vegetable Broth and Baby Potatoes

Garlic Infused Pork Chops with Vegetable Broth and Baby Potatoes 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.
4 people 25 minutes 15 minutes

Ingredients

  • 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 crushed

Vegetable Broth (From the SuperValu Soup Mix Ingredients pack)

  • 2 - Carrots cut into strips
  • 2 - Celery cut into strips
  • 1 - Leek cut into strips

Method

  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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