30mL Dijon mustard
2mL freshly ground black pepper
4 pork chops
500g new potatoes (mine were a bit big, so I halved them)
30mL olive oil
2 cloves of garlic, minced
15mL fresh chopped rosemary
Mix the mustard, honey, and black pepper together. Cover the chops well with the mixture and a bit of salt and leave to marinade at least 30 minutes – more if time allows.
Boil the potatoes until almost fully cooked, then drain. Preheat the oven to 400°F, and heat the oil in a roasting pan. Add the potatoes to the pan (watch for spatter). Then add the garlic and rosemary, season with salt, and mix to combine.
Add the pork chops to the pan between the potatoes. Roast for about 30 minutes. I finished mine with a broil to toast the potatoes and meat.
Tried and Tested and prepared by: Corlea Smit