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.
Per serving: 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.