Pork chops with roasted veg and garlic-herb mayo recipe
Roast a tray of veg with garlic and rosemary and serve alongside these juicy, citrus and herb-marinated pork chops. This simple pork chops recipe is the perfect, comforting dinner for two.
See method- Serves 2
- 20 mins to prepare and 40 mins to cook, plus resting
- 941 calories / serving
Ingredients
- 500g (16 oz) baking potatoes, cut into 3-4cm chunks
- 2 red peppers, seeded and quartered
- 2 rosemary sprigs
- 4 garlic cloves, unpeeled
- 2 tbsp olive oil
- 2 pork chops
- 1 lemon, zested and juiced
- ½ x 30g pack chives, snipped
- 15g flat-leaf parsley, leaves chopped
- 50g (2oz) light mayonnaise
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Shop ingredientsEach serving contains
- Energy
- 3540kJ 941.0kcal
- Fat
- 61g
- Saturates
- 17g
- Salt
- 1.4g
- Sugars
- 13g
of the Reference intake
Carbohydrate 58.6gProtein 41.3gFibre 8.1g
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Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Put the potatoes in a bowl and cover with boiling water. Set aside for 10 minutes to soften.
- Drain the potatoes and put in a roasting tin with the peppers, rosemary, garlic and 1 tbsp of the oil. Season and toss together. Roast for 35-40 minutes, removing the garlic when soft.
- Meanwhile, score the fat of the pork chops and put in a shallow bowl. Add the remaining oil, the lemon juice and half the herbs. Season and marinate for 10 minutes.
- Peel the garlic and mash with a fork in a bowl. Add the mayo, remaining chives, most of the remaining parsley and the lemon zest, then mix. Season.
- Heat a griddle pan until hot. Cook the pork chops for 5-6 minutes on each side, pouring over the leftover marinade just before turning. Rest the chops for 5-10 minutes, covered in foil.
- Sprinkle the remaining parsley over the roasted veg and serve with the chops, resting juices and mayo.
- See more Pork recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
- As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
