- 4 pork chops
- 2 tsp fennel seeds
- 2 tsp dried sage
- garlic powder
- a drizzle of honey
- enough potatoes for 3 people, chopped into bite sized pieces
- 2 tsp dried rosemary
- half a head of iceberg lettuce, sliced
- half a red onion, slices
- squeeze of lemon juice
Put the pork chops on a baking tray, sprinkle with the fennel seed, sage, garlic powder, drizzle with oil and season. Rub all this into the chops and then drizzle with honey.
Put all the potatoes on a baking tray, sprinkle with the rosemary season, drizzle with olive oil.
Bake the potatoes and the pork chops in the oven for about half an hour at 180 degrees Celsius, flipping the chops and stirring the potatoes half way. Take the pork chops out and let them sit for a few mins while you crank up the oven temperature to 200 to slightly crisp up the potatoes.
While this is happening make the salad by mixing the lettuce and onion with extra virgin olive oil, a bit of salt and a good squeeze of lemon juice.