INGREDIENTS
4 pork chops / cutlets , around 200-250g/7-8oz each including bone
800g/ 1.6 lb baby potatoes , larger ones cut in half
Rub
1 tsp Worcestershire Sauce
2 tbsp tomato sauce
1 tbsp soy sauce
2 tbsp brown sugar (or white)
1 tbsp olive oil (or vegetable or canola oil)
1 clove garlic, minced
2 tsp apple cider vinegar
1 tbsp olive oil
Salt & pepper
METHOD
Preheat oven to 220C (standard oven) or 200C (fan forced /convection). Toss potatoes in oil, sprinkle with salt and pepper. Scatter on baking tray. Place in oven for 15 minutes (giving them a head start).
PORK
Meanwhile, mix the Rub ingredients together in a small bowl. Slather the pork on both sides with the Rub, reserving some Rub for basting. Take the tray out of the oven. Toss potatoes then push them to the edge. Place pork on tray. Bake for 15 minutes. Remove tray from oven, flick to grill on high (shelf about 20cm/8" from heat source). Flip pork, spoon over reserved rub and dab on sides. grill 7 - 10 minutes until caramelised. Remove from oven. Use a brush to get the golden juices off the tray and dab it onto the pork - this is key for flavour and colour! Pop it back under the grill for a couple of minutes to finish off. Serve, scraping the juices on the tray onto the pork, then garnish with parsley if desired.
