Roasted Pork Chops With Mustard Rub

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10 Ingredients

Number of servings

1 pinch salt
1tablespoons olive oil
4teaspoons English mustard
3 stalks few thyme, leaves only, finely chopped
3 stalks few rosemary, leaves only, finely chopped
1 pinch freshly ground black pepper
4 pork chops, chunky,trimmed of fat
2 onions, peeled and sliced
2 bulbs fennel, trimmed and sliced horizontally
1 handful broccoli, stalks trimmed

Description

Tasty pork chops paired with purple sprouting broccoli and roasted fennel.

Method

Step 1 of 3

Preheat the oven to 180°C (Gas 4). In a bowl, combine the mustard, thyme, and rosemary and season with salt and pepper. Rub this mixture all over the pork chops and put to one side.

Step 2 of 3

Arrange the onions and fennel in a roasting tin, season, and drizzle over the olive oil. Add the pork chops, nestling them in amongst the vegetables. Transfer to the oven to cook for about 40 minutes or until the pork is cooked and the onions and fennel are starting to caramelize.

Step 3 of 3

Meanwhile, add the purple sprouting broccoli to a pan of boiling salted water and cook for 8-10 minutes or until tender, then drain. Arrange the pork and roasted vegetables on plates with the broccoli on the side, and serve.