Honey Roast Pork Chops & Roasted Vegetables

Honey Roast Pork Chops & Roasted Vegetables

This looks fabulous and I can't wait to get stuck in lol. I've done the recipe for the suet crust dumplings and thought we may as well have one with our tea!

For this recipe you'll need the ingredients as shown below. the left hand dish shows one tablespoon of butter and one tsp of garlic. Then there's the chopped chives for garnish and half a lemon for the juice. 

I chopped some parsley, carrots and broccoli florettes which will be cooked in an oven proof dish with the sauce that I'll be creating. I'm also using honey, salt & pepper and two tablespoons of Olive oil to cook the veg in, they will start to be cooked half an hour before the chops.

First, add the honey, salt & pepper, lemon juice, olive oil, butter and garlic to a frying pan and combine it altogether, once it bubbles, add the pork chops. 

Most people rub all the ingredients onto the pork chops and leave to sit but I find this way actually makes the chops taste nicer. Turn the chops a couple of time until they start to brown and then remove the chops from the pan and put them to one side.

Now add the hot sauce to the vegetables and mix well. Add a sprinkle more salt & pepper and then place them in the middle of the oven for 30 minutes on Gas mark 7, BEFORE the chops. Half an hour later you'll need to stir the veg and return them to the  top of the oven this time. 

Now put the chops in a separate oven proof dish, sprinkle with a little oil and place them in the middle of the oven and cook for 40-50 minutes, please remember to turn the chops and stir the veg again halfway through. Once everything is golden brown, remove from the oven and serve with buttered peas or buttered sweetcorn .