Ingredients

• 4 big pork chops
•   thyme, chopped
•   coarse salt
• 1 small onion, finely chopped
• 1 tsp lemon zest
• juice of 1 lemon, juiced
• 1 tsp olive oil
•   red skin potatoes, sliced ½ cm thick, not peeled
• 2 parsnips, peeled and quartered lengthways
• 2 pears, peeled and quartered lengthways

Method

1. Marinate 4 big pork chops in chopped thyme, pounded with coarse salt and a small finely chopped onion. Then add 1 tsp lemon zest and juice of one lemon, plus 1 tsp olive oil.
2. Score each pork chop with a couple of shallow knife cuts, then cover with marinade and massage all over.
3. Put into a baking tray. Add sliced red skin potatoes (½ cm thick, not peeled), 2 parsnips peeled and quartered lengthways, and 2 pears peeled and quartered lengthways.
4. Mix thoroughly with hands to cover everything with the marinade.
5. Cook in oven for 1 hour at 250°C.

Notes