SunPork Fresh Foods Super Crunchy Honey Pork
Pork Chop Sunday Roast
The Sunday Roast has always been a staple in our household and nothing beats the simplicity of this pork chop roast.

2 hrs 15 mins



What you’ll need


  • 1 SunPork Fresh Foods Rib Rack
  • 4 potatoes, peeled and cubed
  • 4 carrots, peeled and sliced
  • 4 stalks kale
  • 2 lemons, cut into wedges
  • Salt

How to make it

  1. Place pork roast in the fridge uncovered for several hours, or overnight.
  2. Pre-heat fan forced oven to 160⁰C.
  3. Place the roast on a lined baking tray, salt and cover with oil. Cook the roast for approx. 2 hrs or until internal temp reaches 65⁰C.
  4. On another lined baking tray, place potatoes and carrots, drizzle with oil and sprinkle with salt and pepper.
  5. Once the roast has 20 mins to go, add the tray to the oven at 180⁰C for approx. 30 mins or until the potato is soft and golden.
  6. Remove roast from oven and allow to rest for 10 mins.  Cut roast into individual chops.
  7. In a frypan over med. heat, fry the kale leaves until bright green and slightly wilted.
  8. Place roasted pork chops, kale, potato, carrot and lemon wedges into the serving tray.
  9. Serve and enjoy!

TIP:  Make a gravy using the reserved pan juice or for a fresher option drizzle fresh chimichurri over the roast.