Pork chops with vegetables

Total time: 6hr 15m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 538 Kcal, 45g Protein, 11g Carbohydrates, 33g Fat


  • 0.5 tbsp mustard
  • 2 tbsp white wine vinegar
  • 3 tbsp peanut oil
  • 1 tbsp liquid honey
  • 2 tbsp rosemary needles, finely chopped
  • 2 tbsp sage, finely chopped
  • 1 garlic clove, thinly sliced
  • a little pepper
  • 4 pork chop on the bone (approx. 1.1 kg), ordered in advance from butcher
  • 200 g small onions
  • 500 g cherry tomatoes
  • 0.5 dl white wine
  • 1.5 tsp salt
  • 1 dl water

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  • Mix the mustard with all the other ingredients up to and including the pepper. Cover and set aside half of the mixture. Mix the garlic with the rest of the marinade. Coat the pork thoroughly with the mixture, cover and leave to marinate in the fridge for approx. 4 hrs. Remove the meat from the fridge approx. 1 hr. before cooking. Peel the onions, pierce several times with a sharp knife. Mix the onions and tomatoes with the reserved marinade, season with salt. To roast: Heat a baking tray in the lower half of an oven preheated to 220°C. Wipe the marinade off the meat, salt the meat. Place the meat fat-side down on the hot baking tray, brown for approx. 10 mins. on each side. Turn the oven down to 180°C and cook for a further 15 mins. Mix the wine and water. Pour in half, add the onions, continue to cook for approx. 30 mins. Pour in the remaining liquid, add the tomatoes, cook for a further 30 mins. Remove the meat, cover and leave to rest for approx. 10 mins. Pour the wine over the vegetables on the baking tray and warm through in the switched-off oven.
  • Serve:

    Carve the meat, plate up and drizzle with the cooking juices. Serve the vegetables alongside.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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