Pork Chops - sixth batch

Usually I do this with chicken thighs, but I thought I would  go crazy and try it with pork chops - and it worked!

The weasle sized chop was a shame but the chips were mega-time

Basically the chops are just patted dry, and then rubbed with salt, black pepper and a generous amount of smoked paprika on both sides. These are cooked on a rack, balanced across a roasting tin above the potatoes.

The potatoes are shaved and cut into wedges and chips. These are also patted dry and placed in a bowl, whereupon they are covered in olive oil, a couple of spoons of flour, salt, pepper and cayenne pepper. These are completely mixed together before being spread in the roasting tin.

The tin with balanced rack was then placed in the oven at 200ish for about 15mins. At this point the tray was briefly removed in order to add a roughly chopped red onion, a green pepper, and about 6 halved, cloves of garlic, and to rotate the chops. The chops were cooked for a further 15ish mins, with the potatoes getting about 20 more after the chops came out. Green beans were boiled at the end.

Verdict
The potato dish makes this really good. The onion, pepper and especially garlic, make it really special. The chops themselves were the smallest ones so far and thus were slightly disappointing, but still tasted really good and paprika-y. 7.6 out of 10.