Ingredients serve 4

4 garlic clove, minced

4 tablespoon caraway seeds

6 tablespoon olive oil

4 thick pork chops on the bone

500gr cooked beetroot, quartered

2 apples, quartered

2 onions, sliced

4 tablespoon Apple cider vinegar

2 tablespoon brown sugar

4 tablespoon paprika 6 sage leaves

Handfull of rasberries (opitional)

Salt and pepper

Method:

In a large bowl , combine the minced garlic, caraway seeds, 3 tablespoon, olive oil , sea salt, flaked and the pork chops . Using your hands, message the marinade into the pork chops. Cover and refrigerate for at least 1hr.

Preheat the oven to 180/c, fan or gas mark 5. Put the cooked beetroot apples, onion, the remaining 3 tablespoon olive oil, vinegar , brown sugar , paprika , sage leaves , salt and pepper into the roasting dish , ensuring them lie in a single layer toss with your hands and roast in the oven for 10-15 minutes.

heat the frying griddle pan over high heat and colour the pork chops on on both sides . Season with pepper and salt as you go .

Put the grilled pork chops on top of the vegetables together with its cooking juices . Roast for another 20 minutes,: the meat should be tender and cooked through . Add the rasberries at this stage if you are using them .

Serve with potatoes and couscous.

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