How to make it

  • Preheat oven to 200C400F/Gas 6
  • In a bowl, stir together the garlic, cumin, ginger, lemon juice - to taste, cardamom - if using - and season with salt and pepper;
  • Spread the mixture evenly on both sides of the chops, cover with cling film and refrigerate for a minimum of 30 minutes;
  • Place the potatoes into a roasting dish, drizzle over with oil and sprinkle over the oregano, thyme, rosemary, and parsley, ensuing all equally covered;
  • Season with salt and pepper roast in the oven for some 20 minutes or so or until just becoming tender but still with bite;
  • Meanwhile, heat the oil in a skillet or griddle pan over medium heat, add the chops and pan-fry each side some 8 to 10 minutes or so until browned on both sides and the juices are running clear;
  • Transfer the chops to the roasting dish with the potatoes, and bake for a further 10 minutes or so until everything is cooked through and tender;
  • Serve chops and potatoes together.

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