Apricot & Cashew Pork Chops with Roast Veg

I’m not really a window shopper. I’m more of a get-in-and-get-out with my shopping list in tow kind of girl. But, I do love a jam-packed condiments aisle. Excuse the pun 😉

Last week I spotted an interesting pot of apricot and cashew relish and immediately knew I wanted to use it with pork. As I walked over to the meat fridges in the supermarket, I spotted an unpassable offer on packs of 6 large pork chops. And so this recipe was born.

Who’s hungry? Vincent, our friend Roan and I. But this recipe can easily feed 3 to 6 people.

Ingredients

  • 6 large pork chops, fat on
  • 600 g roasting veg, sliced and cubed to your liking
  • 2 sweet potatoes, quartered lengthways
  • 2 potatoes, quartered lengthways
  • 4 tbsp olive oil
  • 1 large handful parsley, thyme & rosemary, chopped
  • 310 g The Cooksister apricot & cashew relish
  • 2 tsp chipotle sauce
  • salt & pepper to taste

Let’s cook

Preheat the oven to 200°C. Get the piggies into a container that has some olive oil drizzled at the bottom and cover them with parsley, thyme, all of the relish, chipotle sauce, salt and pepper. Be very generous with the salt and pepper.

Use your hands and massage all those lovely ingredients into your meat to ensure every inch is covered. Then leave it to marinade for 10 minutes.

Meanwhile, get all of the veggies into a large, deep roasting pan. Season them with salt and pepper, add the rosemary and drizzle olive oil over everything.

Get a glass of wine as reward for getting your hands dirty. I had Kleine Zalze’s Merlot. Yummo!

If your biggest roasting tray is still too small, don’t worry! Mine was too. You’re going to mix it up as it cooks every now and then so it will be fine. Get the pork chops in with the veg and ensure all those delicious marinading juices make their way into the pan too.

Pop her in the oven for 35 minutes. Then take it out, give it all a good stir, ensure you turn each chop over, and back into the oven she goes for 35 more minutes.

Turn the oven to grill (broil) and let it crisp up those fatty bits of the pork chops for 30 to 40 minutes in total — about 15 minutes per side.

Dish up!

Serve with rice, couscous or even pasta if you’re feeling especially hungry.

Print the recipe here

Apricot & Cashew Pork Chops with Roast Veg

  • Servings: 3 - 6
  • Difficulty: easy
  • Print

A one-pan roast with sweet and tangy, succulent pork chops and country veg.

Ingredients

  • 6 large pork chops, fat on
  • 600 g roasting veg, sliced and cubed to your liking
  • 2 sweet potatoes, quartered lengthways
  • 2 potatoes, quartered lengthways
  • 4 tbsp olive oil
  • 1 large handful parsley, thyme & rosemary, chopped
  • 310 g The Cooksister apricot & cashew relish
  • 2 tsp chipotle sauce
  • salt & pepper to taste

Directions

  1. Preheat the oven to 200°C. Get the piggies into a container that has some olive oil drizzled at the bottom and cover them with parsley, thyme, all of the relish, chipotle sauce, salt and pepper. Be very generous with the salt and pepper.
  2. Use your hands and massage all those lovely ingredients into your meat to ensure every inch is covered. Then leave it to marinade for 10 minutes.
  3. Meanwhile, get all of the veggies into a large, deep roasting pan. Season them with salt and pepper, add the rosemary and drizzle olive oil over everything.
  4. If your biggest roasting tray is still too small, don’t worry! Mine was too. You’re going to mix it up as it cooks every now and then so it will be fine. Get the pork chops in with the veg and ensure all those delicious marinading juices make their way into the pan too.
  5. Pop her in the oven for 35 minutes. Then take it out, give it all a good stir, ensure you turn each chop over, and back into the oven she goes for 35 more minutes.
  6. Turn the oven to grill (broil) and let it crisp up those fatty bits of the pork chops for 30 to 40 minutes in total — about 15 minutes per side.

4 thoughts on “Apricot & Cashew Pork Chops with Roast Veg

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