Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Preheat the oven to 200 °C. Peel the potatoes, cut them into 3 cm cubes and spread them in a roasting tin with a drizzle of the olive oil and a pinch of salt. Roast for 35 to 40 minutes, turning halfway, until golden outside and soft inside.
- While the potatoes roast, season the chops on both sides with salt, pepper and 2 chopped garlic cloves, and let them come up to room temperature.
- Brown them in the remaining olive oil over high heat, 4 minutes per side, adding the other 2 garlic cloves, sliced, in the last minute so they do not burn.
- Add the white wine and the bay leaf, scrape the base of the pan with a wooden spoon and let it reduce over medium heat for 3 to 4 minutes, until the sauce is syrupy.
- Serve the chops with the roast potatoes, spooning the sauce over and scattering chopped parsley on top.
Shopping tip
Leave the chops out of the fridge 15 minutes before cooking to make them juicier. Count the weight of the bone when buying — about 300 g per portion.
Where it fits in your week
Quick enough for a weeknight.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.