Rosemary chops and pumpkin

Recipes~Plus

Cooking time: Less than 60 minutes

Serves: 4

Type: Pork chop

Tools

Kitchen friendly view

Ingredients

2 tablespoons olive or rice bran oil
4 cloves garlic, unpeeled
1 sprig fresh rosemary leaves
500g butternut pumpkin, sliced 2-cm thick
Olive oil spray
4 x 2cm-thick pork or veal cutlets
2 tablespoons balsamic or red wine vinegar
1 teaspoon honey or soft brown sugar, to taste
80g baby rocket leaves, to serve

Preparation method

1. Preheat oven to 220°C/200°C fan forced. Combine oil, garlic and rosemary in a baking pan; add pumpkin and toss well to coat. Sprinkle with salt. Bake 15 minutes.

2. Meanwhile, place a non-stick frying pan over moderately high heat. Lightly spray with oil. Season chops with black pepper.
Cook 1-2 minutes a side until seared then, using tongs, hold chops to seal fat edges.

3. Place chops on pumpkin. Add vinegar and honey to frying pan, briefly stir to combine, then drizzle over chops. Bake for 10-15 minutes until meat is cooked to your liking. Serve with rocket.

It’s important to sear chops before baking, to seal in juices.

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