1 teaspoon Worcestershire Sauce
2 Tablespoon ketchup
1 Tablespoon soy sauce
2 Tablespoon brown sugar (or white)
1 Tablespoon olive oil (or vegetable or canola oil)
1 clove garlic, minced
2 teaspoon apple cider vinegar

Pork chops
4 pork chops or cutlets, around 200-250 g/7-8 oz each including bone
1.6 pounds of baby potatoes, larger ones cut in half
1 Tablespoon olive oil
Salt and pepper
Parsley, optional

    Preheat oven to 430 F on a standard oven; 390 F for convection. Toss potatoes in oil, sprinkle with salt and pepper. Scatter on baking tray. Place in oven for 15 minutes (giving them a head start).
    Meanwhile, mix the rub ingredients together in a small bowl. Slather the pork on both sides with the rub, reserving some rub for basting. Take the tray out of the oven. Toss potatoes then push them to the edge. Place pork on tray. Bake for 15 minutes.Remove tray from oven, flick to broiler/grill on high (shelf about 8 inches from heat source). Flip pork, spoon over reserved rub and dab on sides. Broil 7-10 minutes until pretty well caramelised. Remove from oven. Use a brush to get the golden juices off the tray and dab it onto the pork – this is key for flavour and colour. Pop it back under the broiler for a couple of minutes to finish off.
    Serve, scraping the juices on the tray onto the pork, then garnish with parsley if desired.