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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

2 onions

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.


Hog Roast Devon