Pork Chops with Parsnips, Pears and Minted Bread Sauce

Ingredients

8 pork chops or 4 double pork chops
3 parsnips
3 smooth-skinned pears
680gr (1 1/2 lb) potatoes, scrubbed
salt and freshly ground black pepper
2 good handfuls fresh rosemary, pounded
6 cloves garlic, peeled and crushed
10 tablespoons olive oil
3 lemons, halved, juiced and skin squashed
freshly ground black pepper
3 handfuls fresh mint
1 handful chopped bread
extra virgin olive oil
2 teaspoons mustard
red wine vinegar

Instructions

To make the marinade, mix rosemary, garlic, oil, lemon juice and pepper together. Rub and massage the pork chops with the rosemary marinade and, ideally, leave for 1-6 hours for maximum flavour. Preheat the oven to 220C / 425F or gas 7. Wash the parsnips and pears and slice into quarters lengthwise, removing the cores from the pears, then cut the potatoes into 0.5cm/