The wind was blasting last night and I enjoyed the cosyness of my PJs and slippers whilst listening to the howling gales!
It seemed rather appropriate on this blustery night that a hearty, body warming dinner should be on the menu and so that’s precisely what I did!
This dish of roast vegetables and a pork chop is humble, simply, hearty and tasty (not to mention easy)
Simply take your veg (I went for parsnips and Butternut squash) and roast for 15 minutes in olive oil and seasoning (I added oregano). Then depending on the size of your chops, place the pork chops on top of the veg, sprinkle in some chopped apple slices, and toast for a further 15 minutes. Done! (Add Gravy if you like)