Pumpkin stew from the oven

Preheat the oven to 220 ° C.

Peel the potatoes and cut them into pieces.

Cut the garlic into slices.

Cut the pumpkin into 3 cm wide sections and remove the seeds. Cut the parts into cubes of 3 cm. Divide the pumpkin and potato into the roasting pan.

Spoon the garlic slices, Italian herbs, some salt, freshly ground black pepper and half of the olive oil through it.

Cover the whole with a piece of aluminum foil.

Slide the roasting tin into the oven and roast the pumpkin and potato light brown and cooked for 25-30 minutes. Scoop occasionally.

Sprinkle the pork chops with salt and pepper and brush them with the rest of the olive oil. Fry the pork chops in a grill pan over medium-high heat for 15-20 minutes until brown and done.

Serve the stew with a pork chop next to it.