• 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

  • 1 tablespoon of honey
  • A dessert spoon of grainy mustard


  1. Preheat the oven to 180.
  2. In a non stick frying pan, seal the pork chops until golden on both sides.
  3. Mix the carrots, pears, potatoes, and garlic with the rosemary, olive oil, lemon and orange
  4. Place in a roasting tin with chops on top, season with salt and pepper and roast in the oven for 40 minutes.
  5. Drizzle honey mustard on top.