Pork chops with roasted baby veg, potatoes and feta
- Published: 6 Jun 16
- Updated: 18 Mar 24
This easy pork chop recipe is served with roasted courgette and tangy feta – it’s the perfect midweek meal.
Advertisement
Ingredients
- 350g small new potatoes, halved
- 100g baby courgettes
- 150g baby carrots, halved
- 3 tbsp olive oil, plus a glug extra
- 1 tbsp cumin seeds
- 2 thick-cut, British free-range pork chops (250-300g each)
- 100g feta, crumbled
- 50g watercress
- Lemon wedges to serve
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Heat the oven to 200°C/180°C fan/ gas 6. Put the potatoes, courgettes and carrots in a large roasting tray. Drizzle the vegetables with the oil, then sprinkle with the cumin seeds and season with salt and pepper. Toss everything together to coat, then roast for 30 minutes.
- While the vegetables are cooking, heat a glug of oil in a large frying pan and sear the fat of the chops for 3-4 minutes, then sear the chops for 3-4 minutes on each side until golden. Set aside. When the veg have been cooking for 30 minutes, toss them, then add the chops to the tray and crumble over the feta.
- Return to the oven and cook for 10-15 minutes until the pork is golden and cooked through (if you have a digital thermometer it should read about 70°C when pushed into the thickest part). Serve the pork and veg with the watercress and lemon wedges for squeezing.
Recipe continues after advertising
Advertisement
- Recipe from May 2016 Issue
Nutrition
Nutrition: per serving
- Calories
- 780kcals
- Fat
- 39.2g (13g saturated)
- Protein
- 68.6g
- Carbohydrates
- 34g (9g sugars)
- Fibre
- 8g
- Salt
- 1.8g
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter