Prep time: 10 minutes
Cooking time: 40 minutes
With roasted veg and chickpeas
250g chestnut mushrooms, quartered
2 courgettes, cut into chunks
1 red onion, sliced in wedges
400g can chickpeas, drained
2 tbsp olive oil
2 tbsp grainy mustard
1 lemon, rind only
1 small bunch basil (handful leaves reserved to serve)
80ml white wine
4 large bone in pork chops, rind removed
Preheat the oven to 190°C/170°C fan.
In a bowl mix the mushrooms, courgette, red onion, chickpeas, olive oil, mustard, lemon rind and basil with salt and pepper. Transfer to a large baking paper lined tray, add the wine and roast for 30 mins.
eat some oil in a heavy based pan, season the pork chops and cook over a high heat for 2 mins each side, until golden (sear fat side too).
Remove the veg from the oven, toss everything well then top with the pork chops and return to the oven for a further 10 minutes. Add fresh basil leaves, to serve.