Pork chops with lemon roast potatoes

Pork chops with lemon roast potatoes

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(6 ratings)

Prep: 20 mins Cook: 1 hr


Serves 4
Roast pork chops with olives, potatoes, lemon wedges and garlic for a tasty and gluten-free weeknight dinner

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal600
  • fat31g
  • saturates7g
  • carbs45g
  • sugars3g
  • fibre7g
  • protein31g
  • salt0.5g
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  • 5 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1kg Maris Piper potato, cut into large, even pieces
  • 6 garlic cloves, left in their skins
  • 2 lemons, 1 zested, both cut into wedges



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • ¼ tsp dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 75g pitted black olives
  • 4 pork chops
  • 100g bag baby spinach


  1. Heat oven to 200C/180C fan/gas 6. Pour the oil into a roasting tin and put in the oven to heat. Put the potatoes, garlic and half the lemon wedges into a large pan. Cover with cold salted water and bring to the boil, then simmer for 10 mins. Drain the potatoes, discarding the lemon and garlic. Toss the potatoes with the lemon zest, oregano and seasoning, then carefully transfer to the hot oil in the roasting tin and roast for 30 mins.

  2. Meanwhile, finely chop the olives in a small food processor with some pepper. Press the olives onto both sides of the pork chops, then add the chops to the roasting tin and cook for a further 15-20 mins. Just before serving, heat a dry frying pan until very hot. Tip in the spinach, cook for 20 seconds or so until wilted, then set aside in a colander to drain. Season, then serve with the pork, potatoes and remaining lemon wedges.

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