Pork Chops with potatoes, Roasted shallots and lime

I know, I know, home my meat are rare. What if I told you that this recipe I prepared to highlight not so much the meat, that is a simple pork chop, but the outline? Why is the outline to be yummy and easy to make (as well as amazing in presentation, You'll see when you get to the table): are potatoes, Roasted shallots and lime kiln with Sage. The potatoes are cut into fairly large wedges, the shallots just half full with all the zest, and the lime slices. Tossed with extra virgin olive oil, Salt, pepper and fresh Sage form an excellent outline: the crispy potatoes, soft and sweet shallots and lime slightly sour taste. Since my partner is a carnivore, I paired a pork chop fried in oil with Rosemary and Sage, just to give a little’ of consistency at the plate. but you can try this side dish with anything else, even with the fish. You will not regret!

Ingredients for 4 people:

  • 4 Pork Chops with bone
  • Fresh Sage as required
  • Fresh Rosemary as required
  • salt and pepper
  • 2 lime
  • 8 medium potatoes
  • 12 shallots
  • extra virgin olive oil as required


Wash potatoes, Peel and cut into large wedges. Wash and halve shallots, leaving intact the Peel. Wash the lime and cut into thin slices. Drizzle extra virgin olive oil a baking tray, arrange over the vegetables and sprinkle generously with oil again, then salt, pepper and garnish with fresh Sage and Rosemary. Bake at 200 degrees for 30 minutes, static, then pass in ventilated mode until the potatoes will not be crispy and Golden and the shallots are soft. Keep warm.

Cover the bottom of a pan with extra virgin olive oil and, When it is hot, Cook the chops over high heat, with a little’ Sage and Rosemary, until they are golden brown. Season with salt and pepper.

Composition of the dish: lay each pork chop on potato wedges, deploy on your plate the shallots and lime slices and garnish with a few clumps of aromatic herbs. Serve immediately and enjoy your meal!

THE PAIRING: Negroamaro and Malvasia Nera (10%) make up this rosato del Salento Igt, product in the country of Alezio (in the province of Lecce) from the cellar Rosa del Golfo. I'm used’ a wine with delicate scents of red fruits, with a harmonious taste, soft, SAPID and persistent.

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CARLO December 28, 2016 at 19:45

Boni the pig custini, but who is ' stu “lime”, the plural of lima ? And you eat ?

Ada Parisi December 28, 2016 at 20:04

Hello Charles, Welcome! Something tells me you're siciliano ! You feel free to use our lemons, they are flavorful and sweet, I get the files because the lemons that I find in Rome to get them in the oven are too acidic… but know that I envy you and at home I always carry our limuna!!!!


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