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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
These deliciously sticky pork chops will be devoured. All baked together with veges in one tray, you'll be done with the dishes in no time too.
Salt and pepper
Cooking oil
2 Tbsp balsamic vinegar
1/3 c tomato sauce
1 Tbsp soy sauce
1 Tbsp brown sugar
4 cloves garlic, minced
600g baby potatoes, halved or quartered
2 red onions, peeled and quartered
To serve: fresh parsley, chopped
Recipe courtesy of Bunny Eats Design
Salt and pepper
Cooking oil
2 Tbsp balsamic vinegar
1/3 c tomato sauce
1 Tbsp soy sauce
1 Tbsp brown sugar
4 cloves garlic, minced
600g baby potatoes, halved or quartered
2 red onions, peeled and quartered
To serve: fresh parsley, chopped
Recipe courtesy of Bunny Eats Design
Preheat oven to 180°C bake. Set an oven rack to the top third of the oven. Line a roasting tray with baking paper.
Place the pork chops in the centre of the paper lined tray. Season both sides with salt and pepper.
Place balsamic vinegar, tomato sauce, soy sauce, brown sugar, minced garlic and 1 Tbsp cooking oil into a bowl and whisk until combined. Spoon approx 1 Tbsp of sauce onto each pork chop and brush to coat evenly. Flip over the pork chops, spoon and brush 1 Tbsp sauce on the other side.
Place the potatoes and onion in large bowl. Drizzle with oil and season with salt and pepper. Toss to coat evenly. Add the vegetables to the roasting tray around the pork chops.
Bake for 20 minutes.
Remove tray from oven and change the oven setting to 200°C grill/broil.
Spoon and brush the remaining sauce onto both sides of the pork chops.
Return tray to the oven and grill/broil for 15 minutes until the glaze is caramelised.
Remove tray from the oven and scatter with chopped parsley.
Serve with a leafy green salad.
These deliciously sticky pork chops will be devoured. All baked together with veges in one tray, you'll be done with the dishes in no time too.
4 pork chops
Salt and pepper
Cooking oil
2 Tbsp balsamic vinegar
1/3 c tomato sauce
1 Tbsp soy sauce
1 Tbsp brown sugar
4 cloves garlic, minced
600g baby potatoes, halved or quartered
2 red onions, peeled and quartered
To serve: fresh parsley, chopped
Recipe courtesy of Bunny Eats Design
Preheat oven to 180°C bake. Set an oven rack to the top third of the oven. Line a roasting tray with baking paper.
Place the pork chops in the centre of the paper lined tray. Season both sides with salt and pepper.
Place balsamic vinegar, tomato sauce, soy sauce, brown sugar, minced garlic and 1 Tbsp cooking oil into a bowl and whisk until combined. Spoon approx 1 Tbsp of sauce onto each pork chop and brush to coat evenly. Flip over the pork chops, spoon and brush 1 Tbsp sauce on the other side.
Place the potatoes and onion in large bowl. Drizzle with oil and season with salt and pepper. Toss to coat evenly. Add the vegetables to the roasting tray around the pork chops.
Bake for 20 minutes.
Remove tray from oven and change the oven setting to 200°C grill/broil.
Spoon and brush the remaining sauce onto both sides of the pork chops.
Return tray to the oven and grill/broil for 15 minutes until the glaze is caramelised.
Remove tray from the oven and scatter with chopped parsley.
Serve with a leafy green salad.
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