Pork Chops with Roasted Grapes

4 pork loin chops
light olive oil
salt and freshly milled pepper
8 small bunches of seedless red grapes
parsnip chunks
agria potatoes

Pre-heat the oven to 190C. Peel the parsnips and cut into chunks. Wash the potatoes and leave them unpeeled. Cut them into quarters. Toss the vegetables in a bowl with a little oil and sprinkle them with salt and pepper. Sprinkle a little oil on each side of the chops. Season. Place the chops and vegetables in a roasting pan and bake for 45 minutes, turning once or twice. Add the little bunches of grapes and cook a further 15 minutes or until the meat is tender and the vegetables are done. Place the meat and roasted vegetables on a serving platter, smashing down the potatoes a little so they start to break. Garnish with the roasted grapes. Using the pan drippings, make gravy in the usual way, adding a couple of tablespoons of verjuice to complement the grapes. Serve with a green vegetable.