Eating Local: Rosemary & Garlic Pork Chops w/ Fingerling Potatoes

Inspiration for this week's meal came from the garden. My rosemary & chervil are quite the happy campers, making them prime targets to harvest. With some pork chops & fingerling potatoes from Breezy Willow Farm, the meal practically made itself.

Well - having a few extra pairs of hands in the kitchen helped too!


  • 4 bone-in pork chops
  • 1.5 lbs of fingerling potatoes, scrubbed
  • 3 cloves of garlic, diced
  • 2 sprigs of rosemary
  • 1 tsp of fresh chervil


  • 1 tsp of dried thyme
  • 1 tsp of dried oregano
  • 2-4 tbsp butter
  • olive oil
  • salt & pepper


  1. preheat broiler to 500
  2. chop up the garlic & rosemary

  1. in a medium sauce pot, add butter olive oil, dried herbs & melt over med/low heat
  2. put the - still wet from washing - potatoes into a large microwave safe glass bowl & cover with a plate. cook (steam) for 8-10 minutes. they should be soft-ish when done
  3. in a dish add garlic & rosemary, salt, pepper & a few tbsp of olive oil (this is for the pork)
  4. set aside a large sheet pan with a rack (you may want to line the bottom of the pan with foil)
  5. dredge the chops through the rosemary-garlic mixture & place each one on the rack in the sheet pan
  6. roast the chops for 8-10 mins, flipping them once at the five minute mark
  7. toss the potatoes into the pot with the butter & dried herbs, put on the kid and crank to medium/high. cook these until super soft and the skin browns
  8. plate, add chervil to the potatoes & enjoy!

We enjoyed this meal with very large glasses of Black Ankle Passeggiata. This red is a light to medium bodied wine, with a lot of berry notes. It was fantastic with this meal. I see a spring trip to the vineyard this spring!