2 handfuls of rosemary
6 garlic cloves
80ml of olive oil
Juice of 3 lemons
2 smooth-skinned pears
2 ripe peaches
Salt and pepper
Let's get making:
1. To make the marinade for the chops, pound the rosemary, crush the garlic, add the oil and lemon juice and stir together. Rub on the chops and leave to marinade for 1-6 hours, in the fridge.
2. Preheat the oven to 220 or Gas Mark 7.
3. Slice the pears, parsnips and peaches into quarters lengthwise. (Don't forget to remove the core of the pear.) Cut the potatoes into small pieces.
Adapted from Jamie Oliver's tray-baked pork chops with herby potatpes, parsnips, pears and minted bread sauce.