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
Easy
6
What you’ll need
INGREDIENTS
- 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
- Place pork roast in the fridge uncovered for several hours, or overnight.
- Pre-heat fan forced oven to 160⁰C.
- 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.
- On another lined baking tray, place potatoes and carrots, drizzle with oil and sprinkle with salt and pepper.
- 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.
- Remove roast from oven and allow to rest for 10 mins. Cut roast into individual chops.
- In a frypan over med. heat, fry the kale leaves until bright green and slightly wilted.
- Place roasted pork chops, kale, potato, carrot and lemon wedges into the serving tray.
- Serve and enjoy!
TIP: Make a gravy using the reserved pan juice or for a fresher option drizzle fresh chimichurri over the roast.
