Ingredients
- 4 thick pork chops on the bone preferably
- 6 carrots, peeled and cut into big chunks
- 3 Pears halved and cored
- 5 medium sized peeled rooster potatoes and cut into large chunks
- 1 head of garlic cut in half
- 2 handfuls of rosemary chopped
- A glug of Olive oil
- 1 lemon and 1 orange, halved juiced and skin squashed
To serve
Combine:
- 1 tablespoon of honey
- A dessert spoon of grainy mustard
Method
- Preheat the oven to 180.
- In a non stick frying pan, seal the pork chops until golden on both sides.
- Mix the carrots, pears, potatoes, and garlic with the rosemary, olive oil, lemon and orange
- Place in a roasting tin with chops on top, season with salt and pepper and roast in the oven for 40 minutes.
- Drizzle honey mustard on top.
