Pork Chops With Rosemary Potatoes

• 4 None pork loin chops, trimmed
• 1/4 cup white wine
• 1 None lemon, peel grated and lemon juiced
• 1 tbsp olive oil
• 1 tbsp honey
• 2 None star anise, crushed
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 3 tbsp butter
• 2 None Granny Smith apples, cored and quartered
• 1/2 cup loosely packed sage leaves
• None None Lemon wedges, to serve
• None None FOR THE ROSEMARY POTATOES
• 2 lbs Yukon Gold potatoes, cut into chunks
• 1/4 cup olive oil
• 2 tbsp rosemary leaves
• 2 cloves garlic, crushed

1. Preheat the oven to 400u0b0F.
2. Place pork chops in a glass dish. Mix wine, lemon peel and juice, oil, honey and spices in a small bowl. Pour over pork chops. Cover. Refrigerate 30 mins, turning once, to marinate.
3. Meanwhile, for the rosemary potatoes, place potatoes in a baking pan. Toss with oil, rosemary and garlic. Season to taste. Bake 40-45 mins, turning once, until golden and crisp.
4. After potatoes have cooked for 30 mins, melt butter in a large skillet on medium-high heat. Add pork chops and apples, brushing well with marinade. Fry 10-15 mins, turning and basting, until cooked through. Add sage; cook 1-2 mins.
5. Serve pork chops with drizzled pan juices, apples, potatoes and lemon wedges.

pork loin chops, white wine, lemon, olive oil, honey, anise, ground cinnamon, ground allspice, butter, apples, sage, lemon wedges, rosemary potatoes, potatoes, olive oil, rosemary, garlic

Taken from recipes-plus.com/api/v2.0/recipes/25216 (may not work)