Pork & parsnip traybake
50 min
Ingredients
- 4 large parsnips, peeled and cut lengthways into 6
- 2 red onions each cut into 8 wedges through the root
- 2 ½ tbsp olive oil
- 1 ½ tbsp wholegrain mustard
- 4 pork chops fat trimmed
- 1 ½ tbsp clear honey
- small handful sage leaves
Instructions
2 steps
- 1
Heat oven to 220C/200C fan/gas 7. Put the vegetables in a roasting tin, season and toss with 2 tbsp oil and 1 tbsp mustard. Roast for 20 mins. Meanwhile, place a frying pan over a high heat. Season the pork chops and rub with the remaining oil. Fry the chops for 30 secs-1 min each side until just browned – turn on their sides to brown any fat.
- 2
Stir the veg, then place the chops on top and rub them with the remaining mustard. Roast for a further 15 mins. Drizzle with honey and scatter over the sage, then return to the oven for 5 mins or until the pork is cooked through. Serve with the juices from the tin.
15 min
Progress
0 / 2 steps
Nutrition
Per serving (based on 4 servings)
Calories
574cal
Protein
47.0g
Carbs
26.0g
Fat
29.0g
