Lemony garlic pork and potatoes

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I found this fabulous recipe in the latest Weight Watchers magazine and remember it because I had some pork chops in the freezer in search of some great flavour!  If you’re interested, it has 11 Weight Watchers pro points which really only means this recipe is fairly healthy and the good news is it’s really delicious, speedy and satisfying.  Do give it a try!

Serves two

Ingredients

400g Potatoes (if using larger potatoes, chop into equal size pieces)

8 Garlic cloves

Zest and juice of 1 Lemon

3 Tsp of Thyme

2 Tsp of Olive oil

2 Pork chops

Method

1) Preheat the oven to 200 degrees conventional / 180 degrees fan assisted

2) Boil the kettle, put the potatoes in a saucepan and simmer for 20 minutes or until tender. Drain and shake slightly until a little fluffy (this will help to get them crispy)

3) Mist a baking sheet with oil spray or fry lite, tip the potatoes onto the baking sheet; season with salt, pepper and the thyme. Add 6 garlic cloves and pop into the oven for 20-25 minutes

4) Whilst the potatoes are roasting; crush the remaining garlic cloves, add the lemon juice, tsp of thyme and olive oil into a bowl.

5) Place the pork chops between two sheets of cling film and flatten by beating with a rolling pin until about 1.5cm thick, then place in the bowl to marinade

6) Put a heavy based flat frying pan over a high heat, when hot add the pork chops and push down into the pan, cook for c. 8 minutes or until cooked through, turning occasionally. Add any remaining lemon juice/oil mix to the pan and fry lightly

7) Serve with salad or green vegetables! Yummy 🙂

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