Pork loin chops with potatoes and red onions

Pork loin chops with potatoes and red onions

Leiths How to Cook
Peter Cassidy


Quantity Ingredient
600g potatoes
1 red onion
4-5 tablespoons olive oil
4 bone-in pork loin chops, each about 200 g
1/4 bunch rosemary
1/2 bunch parsley
2 bay leaves, (soft-textured, young ones)
1/2 teaspoon sea salt
150ml dry cider
200ml Brown chicken and veal stock
2 teaspoons butter, softened and mixed with 2 teaspoons flour (beurre manie)
freshly ground black pepper


  1. Heat the oven to 200ºC.
  2. Peel the potatoes and cut into large chunks. Place in a saucepan of cold, salted water, cover and bring to the boil over a medium to high heat. Reduce to a simmer and cook for 5 minutes, or until the surface of the potatoes is beginning to soften, then drain and transfer to a colander to steam-dry for 2–3 minutes.
  3. Meanwhile, halve, peel and cut the onion into 8 wedges.
  4. Heat 3–4 tablespoons of the olive oil in a large roasting tin over a medium to high heat. Add the par-cooked potatoes and onion and turn the vegetables through the hot oil, allowing them to start to take on colour. Season well with salt and pepper, then transfer to the oven and roast for 40–50 minutes.
  5. Meanwhile, trim the skin off the pork chops and cut through the fat at 1–2 cm intervals. Finely chop the herbs and mix with the sea salt to create a dry rub.
  6. Heat a frying pan over a medium to high heat, add the remaining 1 tablespoon olive oil and quickly brown the chops all over. Spread half the herb rub on a tray, place the browned chops on the herbs, then sprinkle the remaining rub over the top of the chops, pressing the rub in well.
  7. Turn the potatoes and onion 10–15 minutes before they are ready, sit the herbed pork chops on top and roast in the oven until the pork is cooked.
  8. While the chops are cooking, place the browning pan over the heat and deglaze with the cider. Reduce to 2–3 tablespoon, then add the stock and simmer for 3–4 minutes to develop the flavour. Taste and adjust the seasoning and thicken with a little beurre manié (the butter and flour mixture) if required.
  9. Remove the chops from the oven. Divide the potatoes and onion between 4 plates, top each serving with a pork chop and pour the sauce over.


  • Pork loin chops with mustard: Add 1 teaspoon yellow mustard seeds to the potatoes and onion as they go into the roasting tin. Omit the herb rub. Use non-brown stock in the sauce, and stir in 2 tablespoons crème fraîche and 1–2 teaspoons wholegrain mustard. Taste and adjust the seasoning. Just before serving, stir ½ tablespoon coarsely chopped parsley through the potatoes and onion.
Leiths School of food and wine
cookery course
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again