Roasted Pork Chops and Taters

We turned the oven to 450F, peeled and cut up 3lb of yellow potatoes,

got them in a pot of water, brought them to a boil, and cooked them with a little salt for 3 minutes.

In the meantime we whizzed up in a food processor a small handful of sage leaves, 4 dried apricots4 tbls butter, 4 slices of prosciutto, 1 clove of garlic, salt, and pepper.

Then we carefully sliced pockets into 6 pork chops

and filled them with the herb butter.

Just about them the potatoes where ready and we placed them on a roasting pan with more sage, 6 slices of bacon, all chopped up, and a drizzle of olive oil. then we shoved them in the oven for twenty minutes.

This gave us plenty of time to garnish the chops with 12 leaves of sage, two each.

Lily slathered them in olive oil and dusted their underside in flour.

Just so they would stick and taste good.

We fried them up for ten minutes before we placed them on the spuds and roasted the whole mess for another 15 minutes.

While we waited we cleaned up, set the table, and chopped up a quick salad. (For a couple ideas check out our lazy quick chopped salad.)

There you go. It came out picture perfect for a hungry crowd.

We found the recipe for this goodness in Jamie Oliver's cookbook Jamie's Italy . He called it of course "costolette di maiale con salvia". And salivating one does, when you put it like that.