Step 1
Heat the oven to 200°C.
Step 2
In a large roasting dish, toss the potatoes with a drizzle of olive oil, garlic, dried oregano, rosemary and a sprinkle of salt and pepper. Roast for 15 minutes until they start to soften.
Step 3
While the potatoes are roasting, season the pork chops with salt, pepper, and a drizzle of olive oil. Heat a large frying pan over medium-high heat and sear the pork chops for 2-3 minutes per side until golden brown. Remove from the pan and set aside.
Step 4
Remove the potatoes from the oven and add the baby spinach and the pork chops to the dish. Scatter the cherry tomatoes and olives around the pork. Drizzle everything with balsamic vinegar and pour in the chicken stock. Sprinkle with chili flakes.
Step 5
Return to the oven and roast for another 12-15 minutes.
Step 6
Garnish with sprigs of thyme.
Chef's Tip
A scatter of grated Parmesan cheese at the end is a delicious addition.
