Greek potatoes

Ingredients for 4 servings:

• 6 m.-sized potatoes
• 3 carrots
• 1 m.-large zucchini
• 1 stalk(s) leek
• ½ lemon(s)
• 5 garlic cloves
• 5 pork chops with bone
• 250 ml olive oil, Greek
• Sea salt, coarse
• salt and pepper
• Paprika powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Preheat the oven to 180°C fan/convection oven. Peel, wash, and chop the vegetables. Cut the potatoes into 1/2 cm thick slices or thin wedges, and slice the unpeeled zucchini into slices. Halve the leek lengthwise and cut into 5-6 cm long pieces, and cut the carrots into sticks the size of your little finger. Peel and halve the garlic, halve, peel, and quarter the lemon again. Now place the vegetables in several layers in a large casserole dish or roasting pan, placing the lemon segments between them. Season with a little coarse sea salt after each layer and drizzle with olive oil. Continue until all the vegetables are layered. Wash the chops, pat dry, and season with plenty of salt, pepper, and sweet paprika. Arrange the chops on top of the vegetables, almost completely covering them. Brush with olive oil again and place the whole thing in the oven for about 1.5 hours. Add more olive oil once or twice during baking if necessary. The dish is ready when the meat is nicely browned and the vegetables are cooked, although the carrots can still have a bite. The meat acts as a lid to keep the vegetables moist and add a wonderful flavor. Eggplant, onions, and peppers are also suitable vegetables. You can also add more lemon or garlic to taste.