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2 Pork Chops, defrosted
1 lb Yukon Gold Potatoes
1 tsp Thyme, plus a few sprigs
1-2 Tbsp Sweet Wine Onion Jam
1 Tbsp Soy Sauce
4 Tbsp Olive Oil
1 clove Garlic
Sea Salt and Pepper
Juice one tangelo and chop the garlic. Combine with the soy sauce, a few grinds of black pepper and a few sprigs of rosemary. Add the pork chops and let marinate for at least an hour or up to overnight, turning occasionally.
Preheat your oven to 450 degrees. Wash the potatoes and cut into small cubes. Toss with two tablespoons of olive oil and plenty of sea salt and pepper. Spread in a single layer on a baking sheet and put them in the oven. Put the chops along with the marinade in a deep baking dish and also place in the oven. After four or five minutes, flip the pork chops and give the potatoes a stir. Roast the chops until they are cooked through, or register 150 degrees on a meat thermometer, about 10 to 12 minutes total. Let the chops rest while the potatoes finish cooking, another five minutes or so. Pare the skin and white pith off the second tangelo and cut the segments away from their pith. Spread sweet wine onion jam over pork chops and garnish with the tangelo segments and thyme; serve alongside the potatoes.