Orange and mint pork chops

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Serves 4

Prep

20M

Cook

35M

Total

55M

Ingredients

1 1/2 tablespoon vegetable or olive oil

4 pork loin chops

12 chat (baby) potatoes, quartered

2 carrots, peeled, thinly sliced diagonally

2 green onions, thinly sliced

2 clove garlic, crushed, plus 1 clove extra, crushed

300 gram frozen broad beans, thawed

2 tablespoon chopped flatleaf parsley

2 tablespoon chopped mint

2 teaspoon finely grated orange zest

Method

1.Preheat oven to very hot, 220°C (200°C fan-forced).

2.Heat 1 tablespoon oil in a large, heavy-based, flameproof roasting pan over high heat. Cook pork 2 minutes each side, or until browned. Transfer to a heatproof plate. Cover with foil.

3.Add potato, carrot, onion, garlic and remaining oil to pan; toss to combine. Season. Bake 15 minutes. Add pork: bake 10 minutes.

4.Meanwhile, place broad beans in a heatproof bowl. Cover with boiling water; stand 2 minutes. Drain; cool slightly. Peel and discard skins.

5.Add broad beans to pan; bake a further 5 minutes, or until pork is cooked.

6.Combine parsley, mint, zest and extra garlic in a bowl. Sprinkle over pork and vegetables. Serve.

Make sure oven is preheated at least 10 minutes before cooking. To ensure all ingredients are ready at the same time, choose a pan that fits them all in snuggly without overcrowding. To make your roasting pans last and stay rust-free, wash them in warm soapy water, then place in a hot oven to dry completely.
Note

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