• 750 g (1½ lb) potatoes, peeled
  • 2 tablespoons extra virgin olive oil
  • 4 large pork chops, about 250 g (8 oz) each
  • 125 g (4 oz) piece of smoked bacon, rind removed, diced
  • 1 large onion, sliced
  • 2 garlic cloves, chopped
  • 2 teaspoons dried oregano
  • grated rind and juice of 1 lemon
  • 250 ml (8 fl oz) chicken stock (see page 44 for homemade)
  • salt and black pepper
  • a few thyme leaves, to garnish (optional)

Cut the potatoes into 2.5 cm (1 inch) cubes. Heat the oil in an ovenproof frying pan or flameproof casserole, add the pork chops and cook over a high heat for 1–2 minutes on each side until browned. Remove from the pan with a slotted spoon.

Reduce the heat to medium, add the bacon and onion and cook, stirring, for 3–4 minutes until golden. Add the potatoes, garlic, oregano and lemon rind and stir well. Pour in the stock and lemon juice and season lightly with salt and pepper.

Transfer to a preheated oven, 180°C (350°F), Gas Mark 4, and bake, uncovered, for 20 minutes. Arrange the chops on top and bake for a further 20 minutes until the potatoes and pork are cooked through.

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