ROSEMARY PORK CHOPS
RECIPE TYPE
Pork
SERVES
4 [Makes 4 x 1L jars]
Prep: 5 min
Cook: 10 min
Ingredients
3 tsp chopped fresh Longo’s Organic Rosemary, divided
4 boneless pork loin centre chops, about 500g
1 pkg (255g) Longo’s Seriously Sweet Grape Tomatoes, halved
1 1/2 cups Longo’s Essentials Vegetable Broth
1 pkg (500g) Longo’s Curato Potato Gnocchi
Directions
Combine 2 tsp of the rosemary with 1/2 tsp salt and 1/2 tsp pepper. Sprinkle all over pork chops.
Heat 2 tbsp Longo’s Mediterranean Extra Virgin Olive oil in large skillet over medium-high heat. Brown pork chops on both sides and remove to small baking sheet. Place in preheated 400°F oven for about 8 minutes or until pork has a hint of pink inside and thermometer registers 155°F when tested.
Meanwhile, add tomatoes to skillet with pinch each of salt and pepper and sauté until starting to blister and turn golden; mash gently with fork. Add broth and remaining 1 tsp rosemary; bring to a gentle boil. Stir in gnocchi and simmer, stirring often, for about 4 minutes or until tender.
Spoon gnocchi and sauce into shallow bowl and top with pork chops and any juices from pan.
NUTRITIONAL INFORMATION
Protein 40g | Fibre 2g |
Fat 2g | Sugar 4g |
Carbs 48g | Sodium 1660mg |
