Tray Baked Pork Chops With Herby Potatoes, Parsnips And Pears

Ingredients

• 4 good sized pork chops
• 3 parsnips, peeled and sliced into quarters lengthways
• 3 smooth-skinned pears, sliced into quarters lengthways and cores removed
• 680g potatoes, peeled and cut into bite size amounts
• salt and pepper

Rosemary, garlic and lemon marinade:

• 2 good handfuls of fresh rosemary, pounded
• 6 cloves of garlic, crushed
• 10 lugs of olive oil
• 3 lemons, halved, juiced and skin squashed
• pepper

Method

1. Mix all the marinade ingredients together. Rub and massage into the pork chops and ideally leave for 1-6 hours.
2. Preheat the oven to 220ºC.
3. Blanch the potatoes and parsnips in boiling water for 10 mins.
4. Put all the vegetables, pears, pork and marinade into an appropriate roasting tray. Toss to lightly coat everything and season.
5. Roast for 45 to an hour, depending on the size of chops.