The Naked Chef- Jamie Oliver’s Pan-Baked Pork Chops

To make marinade, combine 2 handfuls of fresh, pounded rosemary, 6 crushed garlic cloves, 10 glugs of olive oil, 3 lemons, halved, juiced and skin squashed & freshly ground black pepper.

Rub and massage 8 pork chops in marinade and refrigerate for 1-6 hours. Preheat oven to 425 degrees.

Slice 3 parsnips and 3 smooth-skinned pears into quarters lengthwise, removing the cores from the pears. Cut 1 1/2 lb potatoes into 1/4-inch-thick pieces. Put them into a roasting pan with the parsnips, pears, pork chops and the marinade.

Toss lightly coating everything and season with salt and ground pepper. Roast in oven for 45 minutes to an hour, depending on size of chops.

To make minted bread sauce: Finely chop 3 handfuls of fresh mint to one 1 handful of chopped bread and stir in some extra virgin olive oil until the mix has loosened. Season with salt and ground pepper, adding 2 teaspoons English mustard and splashing in some red wine vinegar.

Smear minted bread sauce all over the pork when cooked.
(serves 4)

p. 180 of "The Naked Chef Takes Off"