Ripper Pork Loin Chops

Looking for a legendary dinner that's simple, satisfying, and looks dead-set incredible? Look no further. This recipe takes our famous juicy, sticky-glazed pork loin chops and pairs them perfectly with a classic Aussie side: crispy, golden roast potatoes. It’s a balanced and wholesome meal that will have the whole family stoked. We've cracked the code on getting tender meat and perfect spuds without a huge fuss. Served alongside some steamed green beans, it’s a ripper of a feast. So fire up the oven, crack a cold one, and let's get cooking!

Pork Loin Chop Ingredients:

• 4 Pork Loin Chops
• 1/4 cup Soy Sauce
• 1 tbsp Olive Oil
• 2 tbsp Honey
• 2 Garlic Cloves, minced
• 1 tbsp Olive Oil
• Salt & Black Pepper

Roast Potato & Green Beans Ingredients:

• 4-5 Large Potatoes, halved
• 280g Green Beans
• 1 tbsp Olive Oil
• 2-3 Garlic Cloves, minced
• 1 tbsp Rosemary (or Thyme), fresh and chopped
• Salt & Black Pepper

Method:

Part 1: The Spuds and the Marinade

1. Prep the Taters: Preheat your oven to 200°c (180°c fan-forced). Peel and chop the potatoes into roughly 2-3cm pieces.

2. Toss the Spuds: In a large bowl, toss the potatoes with the olive oil (for the potatoes), minced garlic, fresh herbs, salt, and pepper.

3. Get 'em Roasting: Spread the potatoes in a single layer on a baking sheet. Roast for 30-40 minutes, or until golden brown and crispy on the outside and tender on the inside. Turn the potatoes halfway through cooking to ensure even browning. (Check them around the 20-minute mark to assess progress).

4. Meanwhile, Marinate the Pork: In a small bowl, whisk together all the pork marinade ingredients. Season the pork loin chops with salt and pepper on both sides. Place the pork chops in a shallow dish and pour the marinade over them, turning to coat evenly. Let them marinate for at least 30 minutes, or up to 2 hours in the refrigerator (or longer for more intense flavour).

Part 2: The Main Event and the Veg

5. Assemble the Pork: While the potatoes are still roasting, arrange the marinated pork chops on a separate baking sheet lined with parchment paper. Pour any remaining marinade over the pork chops.

6. Bake the Pork: Place the pork chop baking sheet in the oven (you can place it on the shelf below the potatoes). Bake for 20-25 minutes, or until the pork chops are cooked through and the glaze is sticky. The internal temperature of the pork should reach 63°c.

7. Steam the Veg: While the pork is cooking, bring a small pot of water to a boil. Place the trimmed green beans in a steamer basket over the water and steam for 3-5 minutes, until tender-crisp.

8. Rest and Serve: Once the pork is done, let it rest for a few minutes. Check that the potatoes are perfectly crispy. Serve the juicy pork chops alongside a generous helping of the golden roast potatoes and the steamed green beans.

Approximate Macros Per Serve:
580kcal
Protein: 35g
Fat: 20g
Carbs: 55g

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