This was originally a Jamie Oliver recipe, from The Return Of The Naked Chef that I used to cook all the time but, as often happens, I got bored with and forgot all about.
Anyway, I was in the butcher’s on Friday and it came back to me while I was looking at the pork chops.
The original recipe calls for rosemary, but I had sage and thyme, so I used those instead.
Basic stuff so far as prep goes; peel and chop potatoes (I used Charlottes), parsnips and pears, drizzle with olive oil, lemon juice, salt and pepper, add the chops and herbs and marinate for a couple of hours.
To cook, pre-heat the oven to 180C and bake the chops for about 45-50 minutes, making sure that the potatoes are done, and that is it.
Jamie suggested a minted bread sauce to go with his chops, but I don’t like bread sauce, so I don’t bother with it.