Broccoli with a crunch
Buttery breadcrumbs give this broccoli dish a satisfying crunch
Pork chops with lemon roast potatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 5 tbsp olive oil
- 1kg Maris Piper potatocut into large, even pieces
- 6 garlic clovesleft in their skins
- 2 lemons1 zested, both cut into wedges
- ¼ tsp dried oregano
- 75g pitted black olives
- 4 pork chops
- 100g bag baby spinach
Nutrition: per serving
- kcal600
- fat31g
- saturates7g
- carbs45g
- sugars3g
- fibre7g
- protein31g
- salt0.5g
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.
