4 tbsp vegetable oil
2 tbsp fresh rosemary, chopped
1 tsp dried oregano
1 tsp dried basil
Zest of ½ a lemon
Salt and black pepper
16 baby potatoes, washed and halved
2 garlic cloves, crushed
4 boneless pork loin chops
- Preheat the oven to 190°C/170°C fan/gas mark 5.
- In a small bowl, combine one tablespoon of the oil with the rosemary, oregano, basil, lemon zest and some salt and pepper. Mix together and set aside.
- In a large bowl, combine the potatoes with one tablespoon of oil, the garlic, some salt and pepper and one teaspoon of the rosemary mixture. Toss to coat and set aside.
- Use the remaining rosemary mixture to coat each pork chop evenly.
- Heat the remaining oil in a large pan over a medium-high heat. Sear the pork chops for 2-3 minutes on each side until golden brown. Remove to a plate.
- Add the potatoes to the same pan and turn the heat to medium. Cook the potatoes for 6-8 minutes, tossing frequently, until they begin to brown.
- Transfer the potatoes to a roasting tin and place the pork chops on top. Bake for 10-15 minutes until the chops are cooked throughout. Remove the pork chops to a plate, cover with tin foil and allow them to rest for five minutes. Return the potatoes to the oven while the chops rest.
- Serve the roasted chops with the potatoes and drizzle with the juices from the roasting tin and resting plate.
410kcals, 18.5g fat (4.3g saturated), 23.8g carbs, 0g sugars, 37.5g protein, 5.3g fibre, 0.129g sodium
MAKE IT YOURS:
To make a quick pan sauce for this, transfer the spuds to a dish and keep warm. Put the roasting tin over a medium-high heat and add any juices released from the resting meat. Pour in a splash of white wine and allow to bubble while you scrape any sticky bits from the bottom using a wooden spoon. Add some of your favourite herbs and some seasoning, then pour in 180ml cream and reduce for 2-3 minutes.