Hog Roast Devon Pork Chops
This is going to be the quickest (it took me 5 minutes to prepare for the oven, beat that Jamie) and one of the most delicious dishes you have ever cooked! Ready…….
2 potatoes per person
1 pork chop per person
2 medium courgettes
Seasonal veg to accompany
Slice the courgettes into 10 cm discs, don’t omit the courgettes they are required to steam the spuds! Peel and slice the potatoes THINLY about 5 cm as we are not going to parboil these. Peel and slice the onions about the same size as the potatoes.
Take a casserole dish and give it a fine coat of Olive oil. Lay out the courgettes on the bottom of the pan sprinkle with about 3 tablespoons of cider (drink the rest!) Next place a layer of potatoes, season with salt and pepper and them a layer of onions, also season. Carry on until all is used up. Lay the pork chops on top and add a good slug of Olive oil on the top, season and you’re good to go.
Place a sheet of tin foil on the top of the dish before you put on the lid to ensure no steam escapes.
Cook in a preheated oven at 160% for 50 minutes. Serve with veg.