Jul 14 2026
Restaurants›Iozzo's Garden of Italy›Gunthorp Farm’s Pork Chop Recipe

Gunthorp Farm’s Pork Chop Recipe

Inspired by Iozzo's Garden of Italy
Time1h
Serves4

Crispy Smashed Potatoes, Italian Salsa Verde, Fennel Arugula Salad

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Ingredients

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Pork Chops

Crispy Smashed Potatoes

Italian Salsa Verde

Fennel Arugula Salad

Method

Pork Chops

  1. 1

    Prepare the Pork Chops

    Season the pork chops with olive oil, salt, pepper, and garlic powder. Let them marinate for at least 30 minutes.

  2. 2

    Cook the Pork Chops

    In a hot skillet or grill, cook the pork chops for about 6-7 minutes on each side until they reach an internal temperature of 145°F (63°C). Let rest before serving.

Crispy Smashed Potatoes

  1. 3

    Boil the Potatoes

    Boil the baby potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.

  2. 4

    Smash and Season

    Preheat oven to 450°F (232°C). Place the potatoes on a baking sheet, smash them gently with a fork, drizzle with olive oil, and season with salt, pepper, and rosemary.

  3. 5

    Bake the Potatoes

    Bake in the preheated oven for about 20-25 minutes until crispy and golden.

Italian Salsa Verde

  1. 6

    Make the Salsa Verde

    In a bowl, mix together the chopped parsley, capers, minced garlic, olive oil, and lemon juice. Adjust seasoning with salt if needed.

Fennel Arugula Salad

  1. 7

    Prepare the Salad

    In a salad bowl, combine arugula and sliced fennel. Drizzle with olive oil and lemon juice. Season with salt and pepper to taste.

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