“If you want a subject, look to pork.” – Great Expectations, Charles Dickens
I have been trying to prepare my food in advance. On Saturdays, Sundays and/or Mondays, I tend to do a ton of cooking (vegetables, salads, soups and curries) to get me through the week. However, the very first week I tried this I had a huge appetite. I had demolished all my tuna for the week by Monday (I made it Sunday night!) and all my veggies by Wednesday. This was annoying because I ate out on Tuesday and I’d made 5 days worth of food. I wish I could say that I only ate healthy that entire week but unfortunately I also supplemented every little gap with something sweet like cake and chocolate! So, come Thursday, I needed to cook something else. I had some pork in the freezer which I’d defrosted the night before. A glance around the kitchen, and next thing I knew I had created a lovely, simple midweek meal. I liked it so much that I made it again two days later for my friend, Becky (shout out to Becky – she edits all my recipes!). I think it will definitely become a staple going forward!
Roasted Pork chops and Sweet Potato
- 2 Pork Chops
- 6 Sweet Potatoes (smallish), chopped into chunks
- 2 Onions, sliced thickly
- 2½ tbsp Olive Oil
- ½ tsp Sage,* dried
- ½ tsp Rosemary,* dried
- ½ tsp Parsley,* dried
- ½ tsp Thyme,* dried
- Salt and Pepper, to taste
- Preheat the oven to 220° C**
- Put the potatoes and onions and into a bowl.
- Add half the herbs, 2 tablespoons of oil and a dash of salt and pepper to the bowl and mix until everything is coated.***
- Transfer to a baking tray and put in the oven.
- Meanwhile, rub the remaining oil on the pork chops and then sprinkle the remaining herbs along with some pepper and salt over both sides. Make sure the oily and herb-y goodness is all over those chops.
- Once the potatoes and onions have been in the oven for ten minutes, remove from the oven.
- Turn the vegetables and place the pork chops on top of the vegetables.
- Return to the oven and cook for 30 minutes***. Turn the vegetables and pork chops every ten minutes until they are cooked through. The onions should be nicely browned and the potatoes soft and slightly browned.
Serve with a salad and/or grilled courgette/zucchini.
*If you have access to fresh herbs, use those instead and just triple the amount.
**When mixing the oil and herbs with the vegetables or potatoes, I always use my hands, as I find it coats everything better than when I use a spoon.
***Depending on the thickness of your chops, and whether or not they are on the bone, you may need a longer or shorter cooking time. Just make sure you don’t try them out.