Recipes - Summer Vegetables with Pork Chops
Serves 4
750g new potatoes washed and cut into thick slices with skins on.
500g Vine tomatoes cut into thick slices
1 Courgette, sliced
2 Cloves of garlic, chopped
3-4 Stalks of fresh Rosemary remove the leaves and chop.
4 Sleeda Farm pork chops
- Preheat the oven to 180C or gas 6. Parboil the potatoes in salted water for 7-8 minutes and then drain.
- Put a little olive oil in the base of a shallow ovenproof dish to stop the food sticking. Arrange rows of potatoes, courgette and tomatoes across the dish, seasoning with salt and pepper as you go and sprinkling with half the rosemary and all the garlic.
- Drizzle a little more oil over the dish and bake for 15 mins approx. Remove from the oven, please the chops in one layer on top of the vegetable and return to the over for 45-50 minutes at 170C until the chops are cooked through and succulent
- Serve with salad and garlic bread or green vegetables.
