Pork Steaks with Lemon-Rosemary Fries
This easy recipe starring pork chops makes for a great dinner idea any night of the week!
Ingredients
- 1 1/2 lb (675 g) russet potatoes, unpeeled and cut into 1/2-inch (1.5 cm) wedges
- 2 tbsp (30 ml) olive oil
- 2 garlic cloves, chopped
- 1 lemon, zest finely grated
- 2 tsp rosemary, finely chopped
- 4 boneless pork loin chops, each about 1/2 inch (1 cm) thick
- 2 tbsp butter
- 1 tbsp unbleached all-purpose flour
- 1 1/2 cups (375 ml) chicken broth
- 2 tbsp (30 ml) whole-grain mustard
- 2 tbsp (30 ml) mayonnaise or 35% cream
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- On the baking sheet, toss the potatoes with the oil. Season with salt and pepper. Roast for 20 minutes. Add the garlic and toss to combine. Roast another 20 minutes or until the fries are golden. Remove from the oven and sprinkle with the lemon zest and rosemary. Adjust the seasoning.
This easy recipe starring pork chops makes for a great dinner idea any night of the week!