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Pork Chops with Pears and Lemon - all in one pan! A really simple but out-of-this-world tasting tray bake. Pork, lemon, pears, rosemary and garlic.
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Pork Chops with Pears and Lemon

One-pan tray bake with pork, pears, rosemary, garlic and lemon with some salty prosciutto to top it all off.
Course Main Course
Cuisine Modern Australian
Total Time 50 minutes
Servings 4
Calories 644kcal
Author Lee-Ann Grace

Ingredients

  • 4 thick pork cutlets
  • 2 tblsp olive oil
  • 2 lemons - juice and zest finely grated
  • 800 g mini potatoes cut into 8ths
  • 4 brown Beurre Bosc pears cored and cut into 8ths
  • 1 large garlic clove crushed/minced
  • 1 tblsp fresh rosemary - finely chopped 1 teaspoon dried
  • ½ tblsp dried sage leaves
  • 4 thin slices prosciutto roughly chopped

Instructions

  • Pre heat oven to 200C.
  • Place potatoes and 1 tblsp of the oil in a baking dish and toss to coat.
  • Roast for 20 mins.
  • Remove from oven, add pork cutlets, pears, herbs, garlic, prosciutto and remaining 1 tblsp of oil and toss to coat.
  • Roast for 15 mins.
  • Remove from oven, add lemon juice and zest and toss to coat. Turn cutlets.
  • Roast for 5 mins, then serve.

Notes

Thick cutlets are best for this recipe - I aim for about 1 inch/2.5 cm thick. This helps the pork stay moist. If your cutlets are a bit on the thinner side maybe think about shortening the cooking time by a minute or 2.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition

Serving: 0g | Calories: 644kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg