1 ½ pounds potatoes, scrubbed and sliced
4 pears, firm
olive oil
thyme
8-10 cloves garlic, skins left on
salt and pepper
1 lemon, zested
4 pork chops
Preheat oven to 425 degrees. Place a large try
in the oven to heat while you prepare vegetables. Wash and slice the potatoes into ½ inch thick pieces and wash and
slice the pears into quarters. Dry with
paper towels, the place them in a bowl and lightly coat with olive oil. Add some chopped or pounded thyme, all the
garlic cloves, salt and pepper. Place
on tray and cook for 5 minutes. Rub
chops with thyme and lemon zest. Place
them in the tray with the vegetables, cook for about 30 minutes until the meat
is tender and the vegetables are golden.