Roasted carrots & beets with the juiciest pork chops

Preheat the oven to 220°C/200°C fan/gas mark 7.

Place the carrots and beets in a roasting tray, drizzle with 2 tbsp olive oil, season with salt and pepper, and toss well.

Roast for 20 minutes, then add the thyme and balsamic vinegar, toss again, and roast for another 10 minutes, or until tender and slightly caramelized.

While the vegetables are roasting, heat 2 tbsp olive oil in a frying pan over medium-high heat.

Season the pork chops with salt and pepper, and add the rosemary sprig to the pan.

Fry the pork chops for 3-4 minutes on each side, or until golden brown and cooked through.

Serve the pork chops with the roasted carrots and beets.