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Pork chops with lemon roast potatoes

Pork chops with lemon roast potatoes

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal600
fat31g
saturates7g
carbs45g
sugars3g
fibre7g
protein31g
salt0.5g
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Ingredients

  • 5 tbsp olive oil
  • 1kg Maris Piper potato , cut into large, even pieces
  • 6 garlic cloves , left in their skins
  • 2 lemons , 1 zested, both cut into wedges
  • ¼ tsp dried oregano
  • 75g pitted black olives
  • 4 pork chops
  • 100g bag baby spinach

Method

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, November 2014

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A star rating of 3 out of 5.6 ratings
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