Pineapple Pork + Greek Lemon Foil Roasted Potatoes

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I’m always looking for new ways to cook a pork chop, and this recipe was a real winner for my Sunday night dinner. I found it on Splendid Table’s website — I’m giving it five stars, and will return to it again and again and again. I’ve also developed a newfound interest in experimenting with foil packs because I love baking vegetables in the oven, so this recipe from Closet Cooking for Greek lemon roasted potatoes rocked my culinary world.

To begin, I preheated the oven to 400 degrees and lined a baking pan with aluminum foil. Then I washed and quartered a package of gourmet red potatoes (if you’re using regular red potatoes, cut into 1 to 1-1/2 inch chunks), and placed them in a medium-sized mixing bowl. I added 2 tablespoons olive oil, 2 tablespoons lemon juice, kosher salt and pepper, 3 chopped garlic cloves, and about 2 tablespoons of oregano from my wonderful patio garden.

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Just look at that beautiful oregano. I simply cannot handle how much I love cooking with fresh herbs from my patio garden. It’s one of my favorite things about summer.

I then combined the ingredients until blended, then placed the mixture in the baking pan lined with aluminum foil.

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To create my foil pack, I first took in the long sides in the foil until they met in the middle, then curled up the ends to close the pack up. My final product looked like this:

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I placed the foil pack in the oven and set a timer for 30 minutes. After the 30 minutes were up, I checked my pack to see how tender my potatoes were. I wanted them a little more tender, so I continued cooking them for another 15-20 minutes, as I was cooking the pork chops.

To get started on the pork chops, I measured out the pineapple juice, vegetable juice, soy sauce, and quartered 3 slices of pineapple. I put all these lovely ingredients aside for later. Pro tip: No matter what the recipe says, do your prep before you start cooking anything. This recipe said to prep the pineapple while cooking the pork chop, and I simply prefer to keep my eye on the stove when cooking my food — especially when cooking on high heat. 

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Oh yeah, I also chopped up some basil to garnish the chops. The recipe called for cilantro, but I don’t have any in my garden (thanks, Wedge, for not having cilantro in stock when I was buying my herbs this year) so I got two basil plants instead. I love basil more than any other herb, so I’m not regretting the purchase at all. Best. Herb. Ever.

I put the vegetable oil in a nonstick frying pan and turned the burner to medium heat. I placed the two pork chops in and cooked them for 15 minutes, flipping and moving the chops occasionally.

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Once the 15 minutes were up, I turned the heat down to medium low (the recipe says low, but it was too low IMO) and added in the pineapple slices, pineapple juice and soy sauce. I cooked the chops for another 10 minutes, spooning on the sauce mixture occasionally to coat the meat well. Once the time was up, I plated a chop, topped it with some of the pineapple slices and sauce mixture, then garnished with the chopped basil.

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Voila! Simply amazing.

I tend to get in a rut when it comes to cooking pork chops and red potatoes, so these recipes surpassed my expectations, and opened my mind to a world of possibilities. I’m definitely going to try some variations on the pork recipe, because I think a variety of fruits would work nicely in place of the pineapple. I’m also going to play around with the measurements for the vegetable oil and soy sauce in the future, because I think it’d taste better with less of these two ingredients.

But I think the potatoes are sort of perfect as is — so why mess with perfection?

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Pineapple Pork Chops

Ingredients

2 pork chops

3 pineapple rings, quartered

1/4 c vegetable oil

3 Tbsp soy sauce

3 Tbsp pineapple juice

2 Tbsp basil, finely chopped

Directions

  1. Quarter the pineapple rings and place them in a bowl and set aside. Measure out the pineapple juice and soy sauce, and set aside.
  2. Heat the vegetable oil in a nonstick frying pan over medium heat. Place the pork chops in the pan and cook for 15 minutes.
  3. Turn the heat to low and add in the pineapple slices, juice and soy sauce. Baste the pork chops regularly with pan juices, for 10 minutes, or until lightly golden.
  4. Plate each pork chop, and top with pineapple slices and sauce from the pan. Garnish with basil.

Greek Lemon Foil Roasted Potatoes

Ingredients

1-1/2 lb package of gourmet red potatoes, or 1-1/2 lb of regular-size red potatoes (cut into 1-inch chunks)

3 garlic cloves, finely chopped

2 Tbsp oregano, finely chopped

2 Tbsp olive oil

2 Tbsp lemon juice, or juice from 1 lemon

salt and pepper to taste

Directions

  1. Preheat oven to 400 degrees. Line baking pan with aluminum foil.
  2. Wash and cut the red potatoes. For gourmet potatoes, cut into quarters. For regular-size potatoes, cut into 1-inch chunks. Place in a medium-sized mixing bowl.
  3. Add garlic, oregano, olive oil, lemon, salt and pepper to mixing bowl. Mix until evenly blended.
  4. Place mixture into lined baking pan and fold up sides of aluminum foil to create a foil pack. Bake in oven for 30-50 minutes, until tender.

 

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