Brown Buttered Pork with Roasted Rosemary Potatoes and Seasoned Corn
by: Selena Cox
This dinner recipe is affordable, easy to make, and perfect for a romantic dinner for 2 for Valentine's or any day. The brown butter pork chop is served with garlic and rosemary roasted potatoes, and seasoned roasted corn.
Make sure you have in your pantry:
oil of your choosing
Your Shopping List:
mini potatoes (some stores sell them prewashed)
corn - whole, unshucked corn-cobs are the most cost efficient
any missing pantry items
Preparing your Meal
Preheat your oven to 435°. Start by shucking your corn, washing the corn cobs and potatoes, and mincing the garlic. Line a baking sheet with foil or parchment paper and prepare your potatoes and corn.
In a large bowl, a little bit of oil on your potatoes. Coat evenly, then and salt, pepper, garlic, and rosemary to taste. Place on the lined baking sheet.
Cut cobs in half. Coat with oil, then sprinlke with salt and pepper. Add to the baking sheet.
Cook potatoes and corn for 24-30 minutes, flipping both after about 15 minutes.
Don't worry, you have plenty of time to cook your pork while your veggies are in the oven! Heat an oiled pan on the stovetop on medium heat. Make a seasoning rub with salt, pepper, seasoned salt, garlic powder, onion powder, paprika and dried rosemary. Use the rub to season both sides of your pork. When the pan is hot, sear the pork loins until a nice crust forms - about 3-5 minutes on each side. Once you flip the pork loins, start your brown butter in a sauce pan and take a peak at your veggies to see if they need flipped again.
The internal temp of the thickest pork chop should reach at least 145° or up to 160°. Once they reach this temperature, remove from your skillet.
Melt half a stick of butter in a sauce pan on medium to medium low heat, stirring often. When the butter turns an amber color and smells toasted (about 5 minutes), remove from heat and add ground sage to taste.
Once the meal is finished and plated, drizzle the pork with the browned butter and sage and serve. Enjoy! Be sure to share your pictures and add #themarketwvrecipe so we can find it!
If you want to take a break on Valentine's Day, save this page to prepare another day and come join us for our Valentine's Day Dinner from 5-7pm. We're serving filet mignon with a baked potato, roasted brussel sprouts and a roll. Pair your dinner with a strawberry sangria or chocolate martini and end the meal with our scrumptious mini, heart-shaped cheesecakes.