Overall this dish and a great idea if having friend around for dinner as the pork can be marinated over night and all the veg prepped just to pop in the oven.
2 Free range pork chops
1 tsp local honey
1 tsp tamarind paste / balsamic vinegar ( 2 tbsp )
zest 1 orange
1 tsp wholegrain & 1 tsp dijon mustard
1 tsp extra virgin oil ( try donegal rapeseed oil )
3 tsp Spanish sherry vinegar
2 medium sized potatoes
1/2 red & 1/2 green pepper
1 large red onion
4 cherry tomatoes
6 cloves garlic
2 handfuls flat leaf parsley
- Prepare the meat marinade - combine all the ingredients in a bowl. Trim the fat off the pork chop or if you prefer score the fat and remove when the dish is ready to serve - but absolutely DO remove the fat. Spread the marinade over the pork. Set aside
- Preheat the oven to 200o C
- Wash the potatoes well. Don't peel if possible. Cut into half and parboil for 7 mins.
- Cut the chorizo into cubes.
- Peel and deseed the peppers. Cut into chunks.
- Leave the skin on the onions and quarter.
- Peel and crush the garlic.
- Wash, (leave the skin on) remove the core and cube the apple.
- Quarter or half the tomatoes ( depending on the size )
- Cut the parboiled potatoes into smaller cubes.
- Spritz a large baking tray with spray oil. Spread the potatoes, chorizo, red onion, peppers, garlic, apple and olives on the tray. Spritz and bake for 15mins.
- After 15 mins heat a griddle pan and sear the pork chops. If they begin to stick deglaze the pan by splashing on a little sherry vinegar. Transfer to the oven for 10 mins.
- Remove the pork, cover with a little foil and allow to rest for 5 mins as the roast potato and apple tray crisps up.
- Stir the flat leaf parsley through the apple and potato roast tray.
- Serve and enjoy