There are a few recipes that I make regularly that are quick and full of flavor. These “go to” menu items are favorites for a reason, and it was time to update them for the spring season. Tweaking the marinade and the seasoning ever so slightly can make a family classic fresh again. For a recent spring dinner, I created an easy menu of lemon and butter pork chops paired with rosemary potatoes with a twist.
This fast (and fun!) dish used Star Butter Flavored Olive Oil for flavor and to cook with. I started by marinating the pork and then prepping the potatoes with the butter flavored olive oil as well. I updated two of my family’s favorite recipes with Star Butter Olive Oil and a hint of Florida flavor (lime juice!). Continue reading to see how I created a fast and fun dinner with few ingredients.
I started my shopping at Wal-mart to locate the Star Butter Flavored Olive Oil. It was easy to spot, alongside the other olive oils in the baking aisle, and I snagged a bottle for our meal. I then hit Winn-Dixie to check out their meat department. Our Winn-Dixie is new to our community, and it was quite busy. There was, however, a large selection of pork to choose from. Some were even on special.
After I purchased all of my ingredients, it was time to start the marinade. The great thing about this recipe is it can take as long (or as little!) as you wish. I used to marinate the pork during the day while I worked, but since my life has gotten busier I’ve cut down that time. The meat is still flavorful and dinner is on the table sooner. I’d call that a win!
Lemon and Butter Pork Chops
To get started, I made sure my pork was prepared. I went with thin pork chops for this recipe.
I used a large shallow dish to lay out the pork, and I began to pour the Star Butter Flavored Olive Oil in it until they are covered. I usually just eyeball this measurement, but for the sake of the recipe, it’s about 1/4 cup.
- 1 bag of red potatoes, chopped
- 8 tbsp of Star Butter Flavored Olive Oil (or your favorite oil)
- 4 tbsp of lime juice
- 4 tbsp of rosemary
- Salt and pepper to taste
- Combine all ingredients into a large bowl. Toss until potatoes are coated.
- Transfer potatoes to a large baking sheet. Roast for at least 30 minutes in an oven set to 400 degrees.
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Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 630Total Fat: 54gSaturated Fat: 31gTrans Fat: 2gUnsaturated Fat: 20gCholesterol: 122mgSodium: 535mgCarbohydrates: 36gFiber: 6gSugar: 3gProtein: 4g
The nutritional information here is an estimate. While I try to provide accurate information via Nutritionix, this information is provided as a courtesy and there is no guarantee that it will be completely accurate. I am not a certified nutritionist and any information sunnysweetdays.com should only be used as a general guideline.
While the pork is marinating, start preparing the rosemary potatoes.
I chop red potatoes into large chunks and place in a bowl. I drizzled butter olive oil onto the potatoes and tossed with rosemary and lime juice.
I bake my potatoes at about 375 until they’re done.
The overall combination of pork with potatoes is predictable, but adding the unique butter olive oil and lime juice give this meal a fresh makeover. Since I make this recipe often, I can tell the difference in flavor immediately.
The potatoes were very flavorful from the butter olive oil and the sweet lime juice. The rosemary is not overpowering, and this side dish complements the savory taste of the pork. The rich butter taste from the oil makes these potatoes good to go as they are. There is no need to add butter or any other spices.
What we love most about this meal is how there are not many ingredients necessary. You can omit the lime juice if you don’t have any around, and it will still be just as delicious. I promise!
What’s your family’s “go-to” recipe?