For this recipe you’ll need a baking tray with a rack. The chops slow cook on the rack while the juices add flavour to the vegetables on the base of the tray. 

Ingredients – for 4 people 

4 large, thick cut pork loin chops with bone in. There are many excellent pork producers in The Chilterns. I bought these from Orchard View Farm shop in Meadle.

Half a jar of chutney. I used Jim and Jules Scrummy Apple but any local apple based chutney will work.

2 tablespoons of Chiltern rapeseed oil.

1 clove of garlic

A handful of rosemary.

Salt and Pepper

A selection of vegetables such as peppers, sweet potatoes, butternut squash, onions and carrots, roughly chopped. 

Method

Lay the chops in a dish and drizzle with the oil. Take the chutney and cover the chops with the back of a spoon. Scatter the chopped garlic and rosemary over the chops and cover the dish with foil.

Leave to marinade in the fridge for at least 3 hours or ideally overnight.

Pre-heat the Oven to 140 degrees.

Scatter the veg over the base of a baking dish, add oil and salt and pepper and give them a good stir.

Place the chops on the rack. 

Cook for around 75-90 minutes until the meat starts to become really tender.

Remove the pork, cover with foil and rest for at least twenty minutes. Keep the veg warm in the oven while the chops rest.

Serve with mashed spuds. The combination of local pork, local apple chutney, sweet vegetables and rosemary is sensational!