Recipe # 23: The Best Pork Chops with Fresh Bay Salt and Squashed Purple Potatoes

By Jamie Oliver:

• 1kg/2¼lb purple or Desirée potatoes, peeled and halved
• sea salt and freshly ground black pepper
• 4 pork chops, skin removed but kept
extra virgin olive oil
• 1 small handful of fresh thyme, leaves picked
• 1 teaspoon fennel seeds
• 10 bay leaves
• 285ml (1/2 pint) cider
• 1 tablespoon wholegrain mustard
• 4 tablespoons crème fraîche
• 2 knobs of butter

By Andrew Fernandez:

Don't even ask what "Desirée potatoes" are... I got some red and brown potatoes, I guess together that almost makes purple! I think I might have been on a Bay leaf kick when making this dinner. I like the theme. If the pork chops was not good, the sauce probably saved the day! Word of caution, don't over cook your pork chops!!!

If anyone is thinking about trying this dish, my recommendation is to wait until the fall when you can get apple cider for CHEAP! I think I paid $6.00 for this little small container for apple cider. But it was well worth it!

Recipe #12: Roasted Carrots and Beets with the juiciest Pork Chops

By Jamie Oliver:

• 750g carrots, mixed colours if available, peeled
• 750g beets, different sizes and colours if available
• sea salt and freshly ground black pepper
• 1 bulb of garlic, broken apart, half the cloves smashed, half left whole
• extra virgin olive oil
juice of 1 orange
• a few sprigs of fresh thyme, leaves picked
a few sprigs of fresh rosemary, leaves picked
• 5 tablespoons balsamic vinegar
• 4 thick organic pork loin chops, skin on
• 8 fresh sage leaves

• 1 lemon

By Andrew Fernandez:

OK! OK! I admit... I skipped on the sage. I am not a big fan and I think it went well without. Now for the multi colored carrots and beets, seriously? All I have seen are orange carrots and the purple magenta beets, so thats all I got!

And a little note of advise, unless you are planning on coloring all your white plastic lunch boxes to a nice shade of Magenta, use glassware!

The food? Yum!