Aromatic roast pork chops with gremolata and roast jersey royals

Sophie Grigsons sumptuous supper of tender new potatoes with juicy pork chops is full of fresh spring flavours
By Sophie Grigson
Aromatic roast pork chops with gremolata and roast jersey royals
  • Rating:
  • Serves: 2
  • Cook Time: 1 hour 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 2 large x 400-500g pork chops
  • ½ cloves garlic
  • extra virgin olive oil
  • 6 sprigs thyme
  • 6 sprigs rosemary
  • 3 bay leaves
  • ½ tbsp fennel seeds

For the gremolata

  • ½ oranges, finely grated zest only
  • 1 tbsp chopped parsley
  • ½ cloves garlic, finely chopped

For the Jersey Royals

  • 500 g small new season jersey royal potatoes
  • 3 tbsp extra virgin olive oil
  • 4 sprigs lemon thyme, (see Cooks tip)
  • coarse salt

Tips and Suggestions

If you cant find lemon thyme, use ordinary thyme and a few strips of lemon zest instead.


1. For the potatoes: preheat the oven to 190C/170C fan/gas 5. Cut out 2 large heart-shaped pieces of greaseproof paper (they should be around 32 cm across at the widest part and around 28 cm in length). Lay each on a baking tray.

2. Divide the potatoes between the two hearts, placing them on one side of each heart. Divide the lemon thyme sprigs (or thyme and lemon zest) between them, nestling the herbs down amongst the potatoes. Drizzle over the olive oil and season with coarse salt.

3. Fold the other half of each heart over, to form a skewed semi-circle. Seal the edges, starting at the pointed end, pressing them over and over again, working your way around each package to enclose neatly and snugly. Bake for 35 minutes, or until the potatoes are tender. Keep warm, until ready to serve, then slide the unopened parcels onto a plate so that they can be opened by guests at the table.

4. For the pork chops: turn the oven to 170C/150C fan/gas 3. Score the chops lightly on both sides, and make small cuts across the fat on the sides to prevent curling.

5. Rub the cut clove of garlic over both sides of each chop, then discard clove. Brush both sides of each chop with olive oil, then season lightly with salt and pepper.

6. Make a bed of thyme, rosemary and bay leaves in an ovenproof dish just large enough to fit the pork chops in a single layer, then sprinkle over the fennel seeds and seasoning.

7. Heat a griddle pan until very hot, then brown the chops very quickly for 1-2 minutes on each side. Lay the chops on top of the herbs in the prepared dish, then cover with foil and bake for 40-45 minutes.

8. For the gremolata: while the chops cook, stir together the gremolata ingredients with a little seasoning and set aside.

9. Just before serving, pour the excess fat off from the chops, sprinkle the gremolata over the pork and serve with the potatoes.

Rate This Recipe