Jac bought enormous pork chops at the supermarket, which she simply seasoned with salt and pepper and panfried so they had a beautiful golden-brown crust on the outside. When I say “enormous” I mean “bigger than half a dinner plate”. That’s a decent-sized pork chop.

I love Jac’s homemade oven-baked potato wedges. They are especially good with lashings of aioli.

The oven-roasted tomatoes were juicy and sweet. Jac simply sprinkled fresh tomatoes with dried thyme and garlic salt before putting them into the oven.

The steamed vegetables were broccoli and carrot. As well as the broccoli “trees”, Jac also sliced up the broccoli stem (I guess the giant tree from which the little broccoli trees grow :D) and steamed those too.

The pork chops were meaty and juicy. I love how it feels to sink my fork and knife into a tender pork chop. They tasted so good. Porky, fried and golden. I’ve described other food as tasting and smelling golden before – golden food just tastes… golden. Wonderful.