Oven roasted new potatoes, carrots with juicy garlic pork chops
Serving: 6
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Directions
- Preheat the oven to 200°C and line a baking tray with baking paper or foil and set aside
- Mix all the marinade ingredients well together and pour into a plastic bag big enough to hold the pork chops. Mix the chops and the marinade well to combine and refrigerate for (+/- 30 minutes) to marinate, or even better overnight
- Remove the pork chops from the marinade and place on the baking tray. Add the potatoes and carrots and pour over any leftover marinade mix well. Bake until the chops are cooked through, for (+/- 20 minutes). Preheat the grill and grill the chops until golden. Serve sprinkled with the parsley while still warm
Ingredients
- <h3>Marinade</h3>
- 125 ml (½ cup) oil
- 45 ml (3 tbs) soy sauce
- 45 ml (3 tbsp) Worcestershire sauce
- 125 ml (½ cup) tomato sauce
- 1 large onion, finely chopped
- 3 garlic cloves, finely chopped
- 15 ml (1 tbsp) Dijon mustard
- 80 ml (1/3 cup) brown sugar
- Salt, to taste
- <h3>Potatoes</h3>
- 12 pork chops bone in
- 2 kg new potatoes
- 10 large carrots, cut into chunks
- Fresh parsley, chopped to garnish