Pork Chops with BBQ Roasted Root Vegetables & Orange Dressing

Cook Time 1 hour

Servings 4

Ingredients

3 tbsp extra virgin olive oil

4 x pork chops on the bone with fat (about 300g each)

2 medium beetroot

2 medium carrots

1 swede

2 cloves garlic, bruised

5 sprigs marjoram

Zest and juice 1 orange

Splash balsamic

1 handful beetroot leaves (optional)

Salt & pepper

Method

Preheat the oven to 200°C and remove pork from the fridge so it sits at room temperature.

Place two large sheets of foil on a tray and top with two sheets of baking paper. Arrange vegetables on baking paper. Drizzle over oil and add orange zest and juice and season with salt and pepper, garlic and 3 marjoram sprigs. Toss with your hands and wrap tightly and bake in the oven for 45 minutes to an hour or until vegetables are tender.

Heat BBQ over a medium-high heat. Brush pork with a little of the oil and season with salt and pepper. Grill for 3-4 minute on each side or until cooked to your liking.

Place remaining oil, balsamic vinegar and chopped marjoram in a shallow dish. Place pork straight from the grill into the post marinade. Coat in oil and then let stand for 5 minutes to rest.

Chop vegetables into wedges and arrange on plates. Top with a pork chop. Add the orange cooking juices from the foil package to the remaining marinade and combine.

Drizzle over pork and garnish with beetroot leaves.