Tray-baked pork chops with herby potatoes, parsnips, pears and minted bread sauce

Mix all the ingredients for the rosemary, garlic and lemon marinade together, massage onto the pork chops and ideally, leave for 1-6 hours for maximum flavour. Preheat the oven to 220°C/425°F/gas 7. Wash the parsnips and pears and slice into quarters lengthwise, removing the cores from the pears, then cut the potatoes into ¼ inch thick pieces. Dry them with kitchen paper, and then put them into an appropriately sized roasting tray with the parsnips, pears, pork chops and the marinade. Toss over to lightly coat everything then season and roast in the oven for 45 minutes to an hour, depending on the size of the chops. While the chops and veg are cooking, make the minted bread sauce. Finely chop 3 parts min to1 part bread and stir in some olive oil until the mix has ‘loosened’. Then balance the flavours by carefully seasoning, adding the mustard and splashing in some vinegar to taste. Its great smeared all over the pork.