I am a big fan of one-pot dinners, I love the intensity of flavours, the ease of cooking (and washing up!), the endless range of meats, vegetables, spices, herbs etc that can be used… I could go on. For the recipe below I use pork chops on the bone for great flavour.
8 pork chops on the bone
Approx 1kg of rooster potatoes
4 parsnips
4 carrots
1 handful of fresh rosemary
2 bay leaves
The zest and juice of 2 lemons
8 tablespoons of olive oil
2 cloves of garlic, chopped
Salt and black pepper
Rub the lemon zest, rosemary, garlic, salt and pepper onto the pork chops. Squeeze the lemon juice over the meat and pour on a generous glug of olive oil and allow the flavours to develop for approximately one hour. Preheat the oven to 220ºc. Prep the potatoes, carrots and parsnips cutting lengthways and into quarters. Place them along with the pork and marinade onto a large roasting tray gently mixing together to ensure everything is coated in the marinade. Roast in the oven for forty-five minutes to one hour, depending on the thickness of the pork chops.
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