Here is how my pork chop bake turned out:
|Pork chop bake|
|Pork chop bake pre bake|
Recipe for Pork Chop Bake.
8 small potatoes
2 large red onions
2 eating apples ( I used granary smith)
4tbsp olive oil
4 pork chops
pinch of sea salt
1 bulb of fennel, trimmed
You will also need a large, deep roasting tin and a griddle pan
Preheat the oven to 200C/400F/Gas Mark 6. Slice the potatoes in half horizontally, peel and chop the onions into quarters, and halve and core the eating apples. Put everything in the roasting tray, with half the olive oil and stir to coat. Place in the oven to roast for half an hour.
Meanwhile, prepare the pork chops by snipping the rind at 1cm intervals with scissors - this will make it go crispy when cooking - and rubbing the meat with the remaining olive oil and salt. Chop the fennel into wedges.
After the vegetable have been roasting for 20 minutes, place a griddle pan over a high heat and add the chops and fennel. Cook for 3 minutes on each side, before placing in the oven to finish for a further 10-12 minutes depending on the size of the chop.
I am sharing this recipe to Simple and in Season blogging challenge hosted by Ren from renbehan blog, this months theme is any seasonal Spring fruit and vegetables, as I have used Granary Smith apples I have met the challenge criteria.