Ovnsbakte gulrøtter og rødbeter med svinekoteletter

Boil the carrots and beetroots separately in enough water to cover them. Add salt and cook for 15-20 minutes, until just tender.

Drain the vegetables. Peel the beetroots and cut larger carrots and beetroots in half or quarters. Leave smaller vegetables whole.

While the vegetables are still warm, add the flavorings. Toss the carrots with half the crushed garlic and a generous glug of olive oil. Add the orange juice and thyme leaves and toss again. Toss the beetroots with the remaining garlic, rosemary, balsamic vinegar, salt, and pepper.

Arrange the vegetables in separate baking dishes or together on a large sheet pan, with carrots on one side and beetroots on the other. Roast in the middle of the oven for about 30 minutes, until golden and tender.

While the vegetables roast, score through the skin and fat of each pork chop in even cuts.

Press a sage leaf onto the eye of the meat on both sides of each chop and season with salt and pepper.

When the vegetables begin to color, heat a large ovenproof frying pan or small roasting tin on the stovetop with a little olive oil. Sear the chops for about 1 minute on each side, until browned.

Transfer the pan to the oven and roast for 10 minutes, until the chops are crispy on the outside and just cooked through and juicy inside. Remove and rest on a warm plate.

Pour off most of the fat from the pan, add lemon juice, and scrape up all the caramelized bits from the bottom. Pour the pan sauce over the chops. Serve alongside the roasted carrots and beetroots with a glass of wine.