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Rosemary pork with roasted veges

  • Time to make: 45 mins
  • Serving: 4 people
Ingredients

Ingredients

  • 600g kumara, peeled, cut in 2cm chunks
  • 300g pumpkin, peeled, cut in 2cm chunks
  • 2 red onions, cut in wedges
  • 2 courgettes, cut in 2cm rounds
  • 1 teaspoon ground cumin
  • spray oil
  • 400g can cherry tomatoes, drained
  • 2 cloves garlic, crushed
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons zest of lemon
  • 4 x 150g pork chops
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

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    1 Preheat oven to 180°C. Line a large baking tray with baking paper. Arrange kumara, pumpkin, onions and courgettes in a single layer on tray. Sprinkle evenly with cumin and spray with oil. Roast for 30 minutes until tender. Add tomatoes in the last 10 minutes.

    2 Meanwhile, mix garlic, rosemary and lemon zest in a bowl. Rub mixture into both sides of chops.

    3 Spray a large frying pan with oil and place over a medium-high heat. Cook pork for 3-4 minutes each side until golden and cooked through. Serve pork with roasted vegetables.

    Variations

    Make it gluten free: Check cumin is gluten free.

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