Rosemary pork with roasted veges

Instructions

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.