Baked pork chops with roast vegetables and mustard sauce

Easy, fast and delicious this recipe, it will be appreciated by the whole family! The last of the Summer vegetables give to the recipe a light but very tasty flavour. It can be served with fried or mashed potatoes or rice pilaf

Recipe from "Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 6 people):
6 pork chops (from the neck)
2 red bell peppers, cut in thin strips
2 green bell peppers, cut in thin strips
2 yellow bell peppers, cut in thin strips
500gr. of cherry tomatoes
1 clove of garlic, finely chopped
1 tbsp of finely chopped fresh thyme
salt
pepper

For the mustard sauce:
2 tbsp of mild (or hot) mustard
3 lemons, the juice
½ tea-cup of olive oil

Method:
Preheat the oven to 180°C.

Arrange the pork chops on a baking dish, in one layer and season with salt.

Scatter on the top the peppers and the garlic. Cut the tomatoes in half and add in the pan.

In a bowl beat with the whisk the mustard along with the lemon juice and the oil and season with salt and pepper. Pour over the food with the sauce and sprinkle on top with the thyme.

Put in the oven and cook for 1½ hours. Serve immediately with the side dish of your choice.