Pork with roast potatoes and leftovers ratatouille

Wanted to use up some of the stuff in the fridge and also to incorporate the freebies found on the allotment today so this is what I came up with.

I marinated three nice big pork chops from Hayward's in some chopped up sage from the garden with a lug of olive oil and a bit of seasoning.  This was left for about 30 minutes and turned once to give it all a good coating of the marinade.

Some of the potatoes I found on the allotment were peeled, par-boiled and will be served roasted.  I put them in a 180* oven about 20 minutes before browning the pork and bunging that in the oven as well.

In a separate pan I softened a couple of small (freebie!) finely sliced onions in a little olive oil and added garlic, some chopped up heritage tomatoes (from Hadlow Farm Shop), mushrooms, diced yellow courgette and chopped runner beans (both from Arthur's garden) and a good squeeze of tomato puree and a little chopped oregano.  This was all stirred round until everything was coated in everything else then I added half a pint of water, some salt and pepper and left it covered for 15 minutes and then uncovered to reduce a bit for another 15 minutes.

The heritage tomatoes

The ratatouille

The pork was cooked for about 40 minutes in all so the rind was a nice crisp crackling.  Putting the potatoes on that bit earlier ensured they were nice and crispy.  My ratatouille was finished ahead of time so I re-heated it to serve.