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Baked Pork Chops with Potatoes, Parsnips, Pears and Minted Bread Sauce

8 pork chops or 4 double pork chops
3 parsnips
3 smooth-skinned pears
680gr (1 1/2 lb) potatoes, scrubbed
salt and freshly ground black pepper

2 good handfuls fresh rosemary, pounded
6 cloves garlic, peeled and crushed
10 tablespoons olive oil
3 lemons, halved, juiced and skin squashed
freshly ground black pepper

3 handfuls fresh mint
1 handful chopped bread
extra virgin olive oil
salt and freshly ground black pepper
2 teaspoons mustard
red wine vinegar

To make the marinade, mix rosemary, garlic, oil, lemon juice and
pepper together.

Rub and massage the pork chops with the rosemary marinade and,
ideally, leave for 1-6 hours for maximum flavour. Preheat the oven
to 220C / 425F or gas 7.

Wash the parsnips and pears and slice into quarters lengthwise,
removing the cores from the pears, then cut the potatoes into
0.5cm/<in thick pieces. Dry them with kitchen paper, then put them
into an appropriately sized roasting tray with the parsnips, pears,
pork chops and the marinade. Toss over to lightly coat everything
then season and roast in the oven for 45 minutes to an hour,
depending on the size of the chops. Whilst cooking, make the mint

Finely chop 3 parts mint to 1 part bread and stir in some olive
oil until the mix has "loosened". Then balance the flavours by
carefully seasoning, adding the mustard and splashing in some
vinegar to taste. Smear the sauce all over the pork when cooked.


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