Pork Chops with Sage on Roasted Potatoes with Bacon Pieces

I haven't done a Jamie Oliver recipe for a while so thought I would cook my version of his Italian pork chops from his book, Jamie's Italy. It's one of my favourites to do as everything is cooked in the one roasting dish, apart from browning off the pork chops at the beginning, and the meat juices from our delicious Dingley Dell pork chops give the potatoes the most amazing flavour! We've been using Dingley Dell pork from their Suffolk farm for many years now and are happy to have such a great supplier so close to us! For more information on how they raise their fabulous pork click here.

Ingredients: 

Andrew's Dingley Dell pork chops on the bone

Roasting potatoes peeled and diced

A bunch of sage leaves

2-3 rashers of smoked streaky bacon roughly chopped

2-3 garlic cloves cut in half

Sunflower oil

Salt and pepper 

1  Preheat your oven to 180C. 2  Bring the potatoes to the boil, and par boil for 3-4 minutes. Drain and shake in the saucepan to make your edges fluffy. 3  Meanwhile add 4 good tablespoons of sunflower oil to the roasting dish and heat in the oven for ten minutes. 5  Remove and add your potatoes with the garlic cloves and chopped bacon pieces. 6  Heat up a frying pan with a splash of oil and brown off your seasoned pork chops each side.  7  After your potatoes have been cooking for about 15 minutes, place the pork chops and sage leaves on top.

8. This lets the potatoes cook in the meat juices, yet it will also make them quite soft. So if you want them a little crispier, after another 15 minutes take out the roasting dish and move everything around so that the potatoes are on top. 9  The dish should take a further 15 minutes to finish. Serve with veg and gravy as desired.