Pork chops and roasted potatoes with red wine, honey, mustard vinaigrette, and fresh thyme with oven-roasted potatoes, watercress, arugula, and blue cheese. Ok!!! I must admit that is a long title for a recipe. Are you ready for a challenge? I need you to help me shorten it.
I take almost a daily trip to my local grocery store to purchase our vegetables. The watercress salad looked beautiful and fresh. I have been wanting to introduce watercress to my little tribe for a while now, and here it was ready to be taken home. As I was turning around to place the salad in the cart, the bin with small gorgeous golden nuggets, all one size, yes, the potatoes bin was filled to the rim. I love potatoes and, if allowed, they will grace my every meal. Dinner was coming along in my head.
So excited to have the fresh watercress for dinner instead of our regular spring mix salad. Change is a great thing when it comes to dinner. My family, on the other hand, has a hard time with change, and the watercress was not high on their list of prospects of new food concept.
This dinner is absolutely easy to prepare and quite open to letting your imagination go wild and creative. Nuts, sliced pears can be added. Or dried cranberries or raisins. I used blue cheese because I love it and always have some in the refrigerator drawer, however, some shaved pecorino would be wonderful with it also.
Par-boiling the potatoes will help you on cutting time on the cooking process.
Vinaigrette takes less than 2 minutes to assemble and can be refrigerated for up to a week.
Do not rely on my pictures, which are far from giving credit to the great flavor of the dish.
Pork Chops and Roasted Potatoes with Red Wine Honey Mustard Vinaigrette
- 35 mins total
- 5 mins prep
- 30 mins cook
- serves 4
red wine vinegar
1/4 cup red wine vinegar0.25 cup
2 tablespoons Dijon mustard2.00 tbsps
1 tablespoon honey1.00 tbsp
1 tablespoon chopped fresh thyme1.00 tbsp
3/4 cup olive oil0.75 cup
16 small, same size red potatoes16.00
8 ounces chopped watercress8.00 ounces
1/2 cup crumble blue cheese0.50 cup
1/3 , finley sliced arugula salad0.33
4 bone in pork chops4.00 in
Preheat the oven to 375 degree.
Whisk together the vinegar, mustard, honey and thyme in a medium bowl and season with salt and pepper. Add the olive oil and whisk until emulsified.
In a large salted pot of water, boil the potatoes until cooked through but not soft, 10 to 15 minutes. Drain and cool off with cold water to be handle them.
Cut them in half, place them in a bowl with olive oil and sprinkle generously with salt. Place them in a cooking sheet and bake for another 10 minutes in the hot oven
Arrange the watercress on a platter, top with the potatoes and drizzle vinaigrette over the top and serve immediately.
Season with salt, pepper and fresh chopped thyme.
Cook on medium high heat for 4 minutes on each side. Each side should be a golden crust. Place in the hot oven for 5 minutes.
Remove from oven, give it a nice last searing on the stove. Turn heat off and cover with aluminum foil.
Transfer to a platter and spoon vinaigrette over each serving
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