Pork Chops With Rosemary Potatoes

• 4 pork loin chops trimmed
• 1/4 cup white wine
• 1 lemon peel grated and lemon juiced
• 1 tablespoon olive oil
• 1 tablespoon honey
• 2 star anise crushed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 3 tablespoons butter
• 2 granny smith apples cored and quartered
• 1/2 cup sage leaves loosely packed
• lemon wedges to serve
• 2 pounds yukon gold potatoes cut into chunks
• 1/4 cup olive oil
• 2 tablespoons 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, ground cinnamon, ground allspice, butter, granny smith apples, sage, lemon wedges, gold potatoes, olive oil, rosemary, garlic

Taken from www.yummly.com/recipe/Pork-Chops-with-Rosemary-Potatoes-1404585 (may not work)