How's the weekly back-to-school routine coming along? Did you make any progress on getting everyone to the table for some meaningful conversation? If so, way to go! If not, don't fret. It's still early in the month and we've got plenty more comfort food recipes that'll make your family run to the table!
For example…we're making my One-Pot Rosemary Pork Chops and Potatoes this Sunday on In the Kitchen with David. Not only will this dish warm you right down to your toes, but you'll love the clean-up…just one dish!
One-Pot Rosemary Pork Chops & Potatoes
This recipe is prepared with the largest fry pan from the Walah 3-Piece Cast Aluminum Fry Pan Set (K37235).
12 small red bliss potatoes, washed and quartered into wedges
4 Tbsp vegetable oil, divided
2 Tbsp fresh rosemary, chopped
1 tsp dried oregano
1 tsp dried basil
1-1/2 tsp kosher salt, divided
3/4 tsp ground black pepper, divided
Zest of half an orange
1 Tbsp garlic, chopped
Directions:
Preheat the oven to 375°F.
To prepare the rub, combine 1 Tbsp oil, rosemary, oregano, basil, 1 tsp salt, 1/2 tsp black pepper, and zest in a small bowl; mix well. Set aside.
To prepare the potatoes, combine the potatoes, 1 Tbsp oil, garlic, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp of the rosemary rub in a large bowl. Toss until well coated; set aside.
To prepare the pork chops, evenly coat each chop with the remaining rosemary rub. Heat 2 Tbsp oil in a 12" skillet on medium-high heat. When the oil begins to ripple, add the pork chops and sear until golden brown, about 2–3 minutes on each side. Remove the chops to a plate.
Add the potatoes to the skillet and reduce the heat to medium. Sauté the potatoes, tossing frequently, until they begin to brown about 5–8 minutes.
Place the pork chops on top of the potatoes and bake until the chops reach an internal temperature of 145°F, about 25–30 minutes. Remove the pork chops to a plate, cover with foil, and allow them to rest for 5 minutes.
While the pork chops are resting, continue to bake the potatoes in the oven. Serve with the potatoes and pan juices.
One-pot meals may be unchartered territory for many of you. Especially if you're the kind of cook who is used to making your veggie in one dish, your side in another, and the entrée in yet another dish. But I encourage you to seek out recipes like this one, not only for the ease of cleaning up, but for the amazing flavors you can get from cooking all your ingredients together. At the FOOD & WINEBest New Chefs awards ceremony earlier this year, I asked Gavin Kaysen, Executive Chef at Daniel Boulud's Café Boulud in New York, how to simplify cooking. He suggested one-pot cooking and I loved his interpretation!
I sure hope "love" comes to mind when you make my pork chops. I know your family will love it. And, you just might be the best mom, dad, or grandparent ever if you make this for dessert!
That recipe is from Sunday's "Cookbook Corner" selection, The America's Test Kitchen Quick Family Cookbook (F09823), which has weeknight written all over it! This giant book has over 750 recipes…yes, 750, all designed to help you get dinner on the table faster like White Chicken Chili, Coffee-Ribbed Rib-eye with Creamy Slaw, and this dish…Saltimbocca Spaghetti!
Time for your blog question. Have you ever made a one-pot meal? If so, what are your family's favorite recipes? Do you make Spanish-style rice, chicken chili, or skillet lasagna? Give it some thought and share those dishes—plus the recipes, if you're so inclined—with me and your fellow foodies. I'll see you on Sunday at Noon ET. And don't forget…Mary's joining us from the Kennett Square Mushroom Festival in honor of the Foodie Chat's one-year anniversary! Be sure to join her on Facebook.
Keep it flavorful!
—David
P.S. We're just a month away from the date of my cookbook launch! Can you believe it? If you haven't already, I encourage you to pick up your copy of In the Kitchen with David: Comfort Foods That Take You Home (F09693) at the Advance Order price before it's gone. Remember—you'll only get those bonus recipes, photos, and menus in the QVC edition. I can hardly wait for this book to arrive at your door…there are SO many delicious recipes inside!