PORK CHOPS WITH LEMON ROAST POTATOES

Pork chops with lemon roast potatoes image

Roast pork chops with olives, potatoes, lemon wedges and garlic for a tasty and gluten-free weeknight dinner

Provided by Katy Gilhooly

Categories Dinner

Time 1h20m

Number Of Ingredients 8

Ingredients

5 tbsp olive oil
1kg Maris Piper potato , cut into large, even pieces
6 garlic cloves , left in their skins
2 lemons , 1 zested, both cut into wedges
¼ tsp dried oregano
75g pitted black olives
4 pork chops
100g bag baby spinach

Steps:

Heat oven to 200C/180C fan/gas 6. Pour the oil into a roasting tin and put in the oven to heat. Put the potatoes, garlic and half the lemon wedges into a large pan. Cover with cold salted water and bring to the boil, then simmer for 10 mins. Drain the potatoes, discarding the lemon and garlic. Toss the potatoes with the lemon zest, oregano and seasoning, then carefully transfer to the hot oil in the roasting tin and roast for 30 mins.
Meanwhile, finely chop the olives in a small food processor with some pepper. Press the olives onto both sides of the pork chops, then add the chops to the roasting tin and cook for a further 15-20 mins. Just before serving, heat a dry frying pan until very hot. Tip in the spinach, cook for 20 seconds or so until wilted, then set aside in a colander to drain. Season, then serve with the pork, potatoes and remaining lemon wedges.

Nutrition Facts : Calories 600 calories, Fat 31 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 0.5 milligram of sodium