Anna Haugh served up tasty rosemary pork chops with red onion and balsamic marmalade on Saturday Kitchen.

The ingredients for the rosemary pork chop are: 4 thick-cut pork chops on the bone, 1 tbsp extra virgin olive oil, 1 tsp chopped rosemary leaves, plus 2–3 rosemary springs, 1 garlic clove, finely chopped, sea salt and freshly ground black pepper.

For the potato salad: 800g baby potatoes, halved, 3 tbsp mayonnaise, 1 lemon, juice and zest and 1 tbsp finely chopped fresh chives.

For the marmalade: 2 tbsp extra virgin olive oil, 1 medium red onion, thinly sliced, 2 tsp balsamic vinegar and 1 tbsp soft light brown sugar.

See recipes by Anna in her book titled: Cooking with Anna: Modern home cooking with Irish heart available from Amazon now.