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Serves 2

Marinade ingredients
2 pork loin steaks
1 tbsp olive oil
1 tbsp lemon juice
1 tsp dried oregano
1 garlic clove crushed
Salt & pepper
1 tsp onion powder

80ml olive oil
1 tbsp lemon juice
200ml water
2 cloves of garlic grated
1 tsp dried thyme
1 tsp dried rosemary
1 chicken stock cube
6 small/medium potatoes quartered

1 cucumber half mooned
4 large ripe tomatoes roughly largely chopped
1 red onion sliced
Handful of olives
100g feta
Dried oregano

Place all the marinade ingredients along with the pork chops into a freezer bag, mix thoroughly, tie and leave to marinade in the fridge overnight.

Preheat the oven to 180 degrees.
In a bowl, mix together the olive oil, lemon juice, water, garlic, herbs and stock cube.
Pop the potatoes in a small roasting tin and cover with your olive oil mix. Season with salt & pepper.

Cover with foil and cook for 1 1/2 hours. Take foil off for the last 20 minutes.
Take your pork chops out of the fridge and bring up to room temperature.

When your potatoes have been on for 70 minutes, pop the pork chops in to roast.

Place all your veg salad ingredients in a bowl, toss and top with feta.

Drizzle with olive oil and vinegar and a pinch of dried oregano.



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