Pork, carrots and caraway have a wonderful affinity and this is such an easy weeknight supper. During the spring months, I like to add a few spears of asparagus. Finish the dish with plenty of fresh dill.
- Yield: 4 Servings
- 4 thick-cut pork chops
- 10½ oz (300 g) baby carrots, washed and topped
- 1 lb 2 oz (500 g) small salad potatoes
- 2 tbsp vegetable oil, preferably organic
- 2 tsp caraway seeds
- 1 lb (450 g) asparagus (if in season)
- 2 tbsp runny honey
- sea salt and freshly ground black pepper
- chopped fresh dill, to serve
How to Make It
- Preheat the oven to 200°C/400°F/Gas Mark 6. Take the pork chops out of the fridge at least 20 minutes before cooking.
- Put the carrots and potatoes into a large roasting tin, drizzle with 1 tablespoon of the oil and sprinkle over the caraway seeds. Roast in the oven for 20 minutes.
- Heat the remaining 1 tablespoon of oil in a large frying pan. Fry the pork chops for 4 minutes each side until they start to turn golden brown. Add them to the roasting tin, along with the asparagus and honey, and season with salt and pepper.
- Place in the oven for a further 20 minutes and roast until the pork is cooked through. Remove the tray from the oven and leave everything to rest for 10 minutes. Scatter with chopped dill and serve.