Summer Pork & Potatoes

1. 1

   Preheat the oven to 400F Wash the potatoes, but don't bother to peel them.

2. 2

   Cut into thickish slices then cook in boiling water for 6-8 minutes until almost tender; drain.

3. 3

   Slice the tomatoes to the same thickness.

4. 4

   Chop the garlic, then strip the rosemary from its stalks and chop the leaves fairly finely.

5. 5

   Drizzle a little olive oil in the base of a shallow ovenproof dish wide enough to take the chops in one layer.

6. 6

   Arrange rows of potatoes and tomatoes across the dish, seasoning with salt and pepper as you go and sprinkling with half the rosemary and all the garlic.

7. 7

   Drizzle a couple more tablespoons of olive oil over the vegetables and bake for 15 minutes, then sit the pork on top, season and sprinkle with the remaining rosemary.

8. 8

   Return to the oven for 35-45 minutes, until the pork and potatoes are tender.

No additional tips available.