Pork Chops With Rosemary Potatoes - cooking recipe

Ingredients

4 None pork loin chops, trimmed
1/4 cup white wine
1 None lemon, peel grated and lemon juiced
1 tbsp olive oil
1 tbsp honey
2 None star anise, crushed
1/2 tsp ground cinnamon
1/4 tsp ground allspice
3 tbsp butter
2 None Granny Smith apples, cored and quartered
1/2 cup loosely packed sage leaves
None None Lemon wedges, to serve
None None FOR THE ROSEMARY POTATOES
2 lbs Yukon Gold potatoes, cut into chunks
1/4 cup olive oil
2 tbsp rosemary leaves
2 cloves garlic, crushed

Preparation

Preheat the oven to 400\u00b0F.
Place pork chops in a glass dish. Mix wine, lemon peel and juice, oil, honey and spices in a small bowl. Pour over pork chops. Cover. Refrigerate 30 mins, turning once, to marinate.
Meanwhile, for the rosemary potatoes, place potatoes in a baking pan. Toss with oil, rosemary and garlic. Season to taste. Bake 40-45 mins, turning once, until golden and crisp.
After potatoes have cooked for 30 mins, melt butter in a large skillet on medium-high heat. Add pork chops and apples, brushing well with marinade. Fry 10-15 mins, turning and basting, until cooked through. Add sage; cook 1-2 mins.
Serve pork chops with drizzled pan juices, apples, potatoes and lemon wedges.