PORK CHOPS AND SWEET POTATOES

Yields4 Servings
 4 sweet potatoes about 275g each
 1 red onion, peeled, halved lengthways and cut into thin wedges
 3 tbsp olive oil
 2 tbsp wholegrain mustard
 2 tbsp maple syrup
 Pinch smoked paprika
 2 tsp fennel seed, toasted and lightly crushed
 3 garlic cloves, crushed
 Zest and juice of ½ lemons
 1 tbsp thyme leaves
 4 pork chops
 2 tbsp parsley chopped
 2 tbsp tarragon leaves chopped
1

Preheat the oven to 190C/Gas5; prick each sweet potato with a fork and wrap in kitchen paper; microwave them all together for 10-12 minutes on high (900W) until slightly softened; cut each one into 6-8 wedges and spread out in a single layer in a large roasting tray, together with the red onion wedges

2

Combine the olive oil, mustard, maple syrup, smoked paprika, fennel seeds, garlic, zest of ½ lemon, thyme and seasoning; drizzle half over the vegetables and mix gently; put the pork chops on top of the vegetables and drizzle with the rest of the oil mixture

3

Roast in the oven for 35 minutes until the vegetables are tender and the pork chops cooked through

4

Squeeze the lemon juice all over and scatter over the herbs just before serving with lemon wedges

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