Published Wednesday, 28 January, 2009 by Alice
*Pour about 1/4 of a bottle of Regge Regge sauce into a roasting tin and put the pork chop in, turning it over and over to make sure it's covered. Marinade for an hour.
*Pre-heat the oven to 200 degrees C (180 degrees C if it's fan-assisted)
*Wash the potato, then cut it in half, then into quarters, then cut each quarter into quarters so you end up with wedges. Put them onto a baking tray
*Sprinkle the wedges with oil, then dust in salt, pepper and paprika
*Put the roasting tin and the baking tray in the oven. Cook for 10 mins, then turn the wedges and the chop. Cook for ten more mins.
*When serving, pour the reduced Regge Regge sauce from the tin over the chop & wedges.