Chop the fat off the meat – barbequing is a great way of eating very, very lean cuts of meat

Marinate your pork chops for as long as possible – overnight preferably, if not then a couple of hours – here we used Reggae Reggae sauce (brilliant stuff) – ketchup and brown sauce in equal measure would work as well; anything sweet and sticky

Heat your barbeque

Half your potatoes and put them on greaseproof paper; brush them with olive oil and sprinkle with Smoked Paprika and Salt.  Put them in a pre-heated oven at 200˚c for 20 minutes

After 20 minutes, add lots of cloves of garlic to the baking tray and brush them too with some olive oil; put it all back in the oven for another 20 minutes or so, until the potatoes are golden and cooked (take the garlic out earlier if it starts to get too cooked – you are looking for squishy cloves to go with the potatoes, not crunchy ones!)

Get your pork chops on – these 2 very large chops took 10 minutes each side, maybe a little more. I rested them for 10 minutes after barbequing

The pork chops and roasted potatoes were delicious with a massive green salad (see ingredients) and a good dollop of Greek Yoghurt… Hello summer!