Pork Chops and Roasted Vegetables
- Serves 4
- Prep time 15 minutes
- Cook time 32 minutes
Per serving: Calories 420, Protein 27 g, Fat 11 g, Carbohydrates 54 g, Fibre 6 g, Iron 3 mg, Calcium 69 mg, Sodium 77 mg
4 pork chops, about 2 cm (¾ in) thick
8 whole garlic cloves, peeled
16 cherry tomatoes, on the vine
1 thyme sprig
- 30 ml (2 tbsp) olive oil
- 1 onion, cut into wedges
- 1 rosemary sprig
- Use a fork to poke holes in the potatoes. Place them in a microwave-safe dish with 60 ml (¼ cup) of water. Cover the dish with plastic wrap and pierce the plastic wrap to let the steam escape. Cook in the microwave for 12 to 15 minutes on high.
- Cut the potatoes into cubes. Trim the chops by removing excess fat. Preheat the oven to 205°C (400°F).
- Heat 15 ml (1 tbsp) oil in a frying pan over medium heat. Cook the chops for 1 to 2 minutes on each side.
- Place the chops in a 33 cm x 23 cm (13 in x 9 in) rectangular baking dish. Add the remaining ingredients to the dish. Drizzle with the remaining oil. Bake for 20 minutes.