Pork Chops with Lemon, Oregano and Potatoes
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Ingredients
- 4 bone-in pork chops
- 600 g potatoes
- 2 lemon
- 2 garlic cloves
- 2 tsp dried oregano
- 4 tbsp olive oil
Nutrition (per serving)
- Calories
- 645 kcal
- Protein
- 42.7 g
- Carbohydrate
- 25.4 g
- of which sugars
- 2.5 g
- Fat
- 39.8 g
- of which saturates
- 11.3 g
- Fibre
- 5.8 g
- Salt
- 0.30 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Peel the potatoes and cut into wedges. Crush the garlic.
- 2
Toss the potatoes with half the olive oil, half the garlic and half the dried oregano in a roasting tray. Season well and roast for 25 minutes.
- 3
Rub the pork chops with the remaining olive oil, garlic, dried oregano and the juice of one lemon.
- 4
Push the potatoes to one side and lay the chops in the tray. Roast for a further 20 minutes, turning the chops once, until cooked through with no pink remaining and the potatoes are golden.
- 5
Rest for 3 minutes, then squeeze over the juice of the second lemon before serving.
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