Foodie Friday: Thyme and garlic pork chops with potatoes and pears [recipe]

This is pretty much a ‘chuck it all in the oven and it’s done’ kind of meal. Really easy and cheap, works for the whole family and tastes delicious! We have a butcher down the road and get pork chops freshly cut so they are really thick and meaty (£4 for two, which easily feeds two adults and an infant). Yum! But it works equally well with ready-cut chops. Our little ones love munching on the crispy fat from the crackling too!

Feeds: two adults and one infant, just add another pork chop if you have more!

Two pork chops (if the rind is on, cut it off and it’ll cook separately to get crispy

A bunch of thyme (dried thyme is fine too)

Two large potatoes

Two pears

4-6 cloves of garlic

Olive oil

Salt and pepper

Lemon (optional)

Gravy (optional)

Vegetables to serve (green beans, Savoy cabbage, peas all work well)


  1. Pre-heat the oven to 160 (fan) / 180 / gas mark 4.
  2. Chop the potatoes (skin on, lots of fibre) and pears into roughly 2cm cubes, smash the garlic cloves (skin-on) using a knife and throw everything into a roasting tray, including most of the thyme.
  3. Pour a couple of good glugs of olive oil over the potato, pears and garlic and toss so everything is coated in oil. Then spread out evenly in the tray.
  4. Cut the rind off the pork chops, and rub the chops with olive oil, season (little or no salt if for little ones) and then place on top of the potatoes etc.
  5. If using lemon, squeeze some lemon juice onto the top of the chops
  6. Sprinkle the top of the chops with the remaining thyme, pop the rinds into the tray to cook separately from the chops, and chuck it all in the oven
  7. Cook for 25 mins, and then take the tray out, remove the chops and leave to rest on a plate. Turn the oven up to 200 (fan) / 220 / gas mark 7, and pop the potatoes, pears and rind back in to crisp up for 8-10 mins.
  8. Prep some veg to accompany and, if you’re adding gravy, do this now.
  9. Remove potatoes etc from the oven and portion up and serve with veg and optional gravy. The meat juices will have seeped into the potatoes and pears, yum!

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