Pork chop with roasted Summer veggies
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We’re having some strange weather again this Summer. It’s been cold enough to make you contemplate making a pot of stew, but yesterday it was hot again, with the Mother of all rain and murk arriving in the evening.
So what to make for dinner on these days? A strike down the middle; warming, comforting pork chops and a healthy, tumbling portion of bright and beautiful Summer vegetables.
The vegetables are utterly versatile, really, you can chuck in whatever you like – carrots, green beans, fennel, aubergine, well anything! You could liberally strew some fresh herbs over the top for the last 10-15 mins of cooking if you fancied it. I would definitely get some of the fresh basil growing in the garden and tear at it.
I would if I had basil growing in the garden, but I don’t. I’d get one for the windowsill, but Gary (the male cat) would eat it. He likes green stuff. I don’t like cat spit all over my food, so I wouldn’t like that. Hey ho.
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