Nothing can beat a great pork chop, and this dish is definitely a winner. It's also ideal for Sunday roast when you're feeding small numbers.
Preheat the oven to 180'C.
Prepare the pork chop by cutting shallow slits in the sinew. Season with salt.
Pick the sage leaves from the stalks. Set aside.
Heat a frying pan to medium high with the sunflower oil. Seal the meat on both sides until nicely browned, remove from the pan, season with pepper, and place a few sage leaves on each chop. Roast the pork in the oven for 6 minutes.
Remove from the oven and allow to rest before serving.
Prepare the vegetables by topping and tailing, then peeling.
Cut the carrots and parsnips in half crosswise, then into quarters lengthwise. Chop the red onion into 8 wedges. Toss with some olive oil and season with salt and pepper. Set aside until needed.
Quarter the swede, then slice into 1cm chunks. Toss with olive oil, salt and pepper, and a few sprigs of thyme. Place in a roasting tray, and bake in the pre-heated oven.
Cut the beetroot into wedges. Season with the remaining olive oil, salt and pepper, and thyme. Place in a separate oven-proof dish -otherwise they will dye the other roots.
After about 20 minutes, add the remaining vegetables to the swede tray, along with the garlic cloves. And roast for a further 20 minutes, or until they are cooked to your liking.
Remove all the vegetables from the oven. Leave to cool down slightly, then toss in the whole grain mustard, and red wine vinegar. Taste for seasoning: if the salad is too tart, add a splash of olive oil to tone down the vinegar.
Serve with the pork chop.
«Change around the roasted vegetables depending on what is in season or available: squash or pumpkin makes a great addition. You can also give a slightly more British lilt by adding some chopped apples in the last few minutes of roasting.»