- 750g new potato
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 500g vine-ripened tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2 garlic clove
- 3-4 sprigs rosemary
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 4 pork chop or steaks
Preheat the oven to fan 180C/ conventional 200C/gas 6. Wash the potatoes, but don’t bother to peel them. Cut into thickish slices then cook in boiling water for 6-8 minutes until almost tender; drain. Slice the tomatoes to the same thickness. Chop the garlic, then strip the rosemary from its stalks and chop the leaves fairly finely.
Drizzle a little olive oil in the base of a shallow ovenproof dish wide enough to take the chops in one layer. Arrange rows of potatoes 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 couple more tablespoons of olive oil over the vegetables and bake for 15 minutes, then sit the pork on top, season and sprinkle with the remaining rosemary. Return to the oven for 35-45 minutes, until the pork and potatoes are tender.