The humble Pork chop. Last nights offerings were stuffed with black olives, roasted red peppers and garlic. Complimented with home made wedges, Rocket and sour cream. All prepped in the afternoon & waiting in the fridge for when the time was right!
I put the chops and wedges into a preheated oven (180•C) for 35 minutes, and very quickly made up a sour cream & chive dip to go on the side. Served with Rocket and Radish, home cooking doesn’t get simpler than this! Why not give it a try?!