Recipe Of The Day: Pork Chops With Vegetables Recipe From Chef James Tahhan

As the name suggests, pork chops are a meat-filled dish but this recipe by Chef James Tahhan adds a variety of vegetables to make it a little healthier and a little bit more unique than the traditional pork chop recipe. Made with red wine vinegar, the recipe calls for delicious fingerling potatoes and rosemary. Find out how to make pork chops here:

INGREDIENTS

2 bone-in pork chops
6 small fingerling potatoes
2 tomatoes
1 onion
1 head of garlic
1 cup chicken broth
1/4 cup red wine vinegar
parsley
minced rosemary
1 tablespoon Dijon mustard

DIRECTIONS

1. Preheat oven to 400 degrees and during the process of warming up the oven, preheat the tray for roasting.

2. Preheat placed in the same tray for roasting.

3. Season the cutlet and vegetables with olive oil, salt and pepper, then bring them to the oven to roast for about 40 minutes. Then remove from the oven and place the vegetables in the same container as the chops.

4. In the same pan where you cooked all add the vinegar, chicken broth, parsley, rosemary and cook on the stove for a few minutes to slightly reduce the mix then add the mustard with herbs.

5. Mix well and serve on the chops and vegetables.