Perfect for Autumn weather oven baked Free Range Pork Chop with seasonal veg We have the right pork chops on the counter now.

This tasty pork chop recipe can be prepared/cooked in 40 minutes and will serve 4 people. A great mid week supper.

We have the very best Blythburgh Free Range Pork on our counter that will make this very tasty indeed. Their meat is truly free range with their animals enjoying a wholesome lifestyle and natural diet. This makes for a slower growth rate that provides a superior flavour for our customers.

Thanks to the Love Pork website for this recipelovepork


Ingredients for Pork Chop recipe

4 Chinky Blythburgh Free Range Pork chops from Morley Butchers

4 Large tomatoes

1 Whole garlic bulb, cut in half

1  Courgette, cut into thick chunks

6 Baby carrots, scrubbed

8 Mini peppers


2 x 15mlsp (2tbsp)    Olive oil

2 Fresh sprigs rosemary

4 Bay leaves

Pork Chop Recipe Preparation

Preheat the oven to 180 0c

Place all the vegetables into a large baking tray, add the seasoning and oil, then mix together to coat. Nestle the pork chops among the vegetables. Tuck in the bay leaves among the vegetables and scatter the rosemary sprigs over the top.

Place in the oven for about 40 minutes until the vegetables have softened and the chops are cooked through. You can briefly grill the chops at the end if they need a little extra colour – no to much though as you might dry out the meat.

Serving suggestions

Serve with mashed potatoes mixed with some fresh torn basil leaves and a drizzle of olive oil.

If you want some more inspiration for cooking pork or to find our about our suppliers have a look at our other blog posts here or come into the shop we are always happy to hep you find what you need.