Herb Butter Pork Chops
Roasted Potatoes with Rosemary Aioli and Green Peas
Ingredients
- ½ lb boneless center cut loin pork chops
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 tsp olive oil
- 1½ Tbsp butter, softened
- ¾ tsp Italian seasoning
Instructions
- Preheat oven to 425°F. Sprinkle pork with salt and pepper.
- Cook pork in hot oil in a cast-iron skillet or ovenproof skillet over medium-high heat 2 to 3 minutes per side or until browned.
- Stir together butter and seasoning; spread over pork. Bake 8 to 10 minutes or until pork is done.
Side Dish Ingredients
- ½ lb baby Dutch yellow potatoes, quartered
- 1 Tbsp olive oil
- ⅛ tsp salt
- ⅛ tsp pepper
- 3 Tbsp mayonnaise
- 1 Tbsp lemon juice
- 2 tsp minced garlic
- ¼ tsp dried crushed rosemary
- 1 cup frozen green peas
Side Dish Instructions
- Preheat oven to 425°F. Toss together potatoes, oil, salt, and pepper on a rimmed baking sheet; spread in a single layer. Bake 15 to 20 minutes or until tender.
- Meanwhile, stir together mayonnaise, lemon juice, garlic, and rosemary. Serve with potatoes or thin with water to reach a pourable consistency, and drizzle over potatoes.
- Cook peas according to package directions.
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