Ingredients

• Pork & Veg
• 4–6 pork chops (bone-in, 2–3 cm thick)
• 600–800 g baby potatoes, halved (or wedges)
• 2 large carrots, cut into batons or grated (for faster cook)
• 2 peppers (any colour), sliced
• 1 red onion, thick wedges
• 2 Tbsp oil
• Salt & black pepper
• Chakalaka Sauce (quick version)
• 1 Tbsp oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp fresh ginger, minced (optional)
• 2 tsp mild curry powder
• 1 tsp smoked paprika
• ½–1 tsp chilli flakes (to taste)
• 2 tomatoes, grated (or 1 × 400 g can chopped tomatoes)
• 2 Tbsp tomato paste
• 1 tsp brown sugar
• 1 Tbsp Worcestershire sauce (optional)
• 1 × 410 g can baked beans in tomato sauce
• ½ tsp salt (to taste)
• Finish
• Fresh coriander or parsley, chopped
• Lemon wedges

Shortcut: Use 2 cups (about 500 g) store-bought chakalaka + 1 can baked beans. Warm together and continue from Step 4.

Method

1. Heat the oven to 220 °C (fan 200 °C). Line a large roasting tray.
2. Start the veg: Toss potatoes, carrots, peppers and red onion with 2 Tbsp oil, salt and pepper. Spread on the tray and roast 15 minutes.
3. Season the chops: Pat dry and season both sides well with salt & pepper (and a pinch of paprika if you like).
4. Make quick chakalaka (stove, 8–10 min): Heat 1 Tbsp oil in a pot. Sauté chopped onion 3–4 min. Add garlic & ginger 30 sec. Stir in curry powder, paprika, chilli; cook 30 sec. Add grated/canned tomatoes, tomato paste, sugar and Worcestershire; simmer 3–4 min. Fold in baked beans; season to taste.
5. Assemble: Remove tray, push veg aside to make spaces. Nestle the pork chops on top/among the veg. Spoon chakalaka generously over and around the chops (leave some chop surface exposed to brown).
6. Roast: Return to oven 20–25 minutes, turning chops once if you like, until just cooked (internal temp ≈63 °C).
7. Rest & finish: Rest 3–5 minutes. Scatter herbs and serve with lemon wedges.

Serve with

• Pap or mielie rice, or fluffy geelrys
• A crisp slaw or green salad
• Extra chakalaka on the side for heat lovers

Tips & Swaps

• Chop thickness: 2–3 cm bone-in chops stay juicy; thinner chops need less time (check at 15–18 min after assembly).
• Veg swap: Add courgettes, butternut cubes or green beans (toss in at the 15-minute mark).
• Make it hotter: Add fresh chilli or a spoon of peri-peri to the sauce.
• Make-ahead: Sauce can be made 3 days ahead or frozen.
• Crispy edges: Broil/grill for 2–3 minutes at the end.