Tray-baked pork chops

Preheat the oven to 200°C/400°F/gas mark 6.

Season the pork chops with salt and pepper, then drizzle with 1 tbsp of olive oil and tuck in a sprig of rosemary and thyme.

Toss the potatoes and parsnips with 2 tbsp of olive oil, rosemary, thyme, salt and pepper.

Spread the potatoes and parsnips in a large roasting tray, then place the pork chops on top.

Roast for 20 minutes, then add the chopped pears to the tray.

Continue to roast for another 10-15 minutes, or until the pork is cooked through and the potatoes are golden and crisp.

While the pork is roasting, make the bread sauce. Melt the butter in a saucepan, then stir in the flour and cook for 1-2 minutes.

Gradually whisk in the milk, then add the bay leaf and bring to the boil, stirring constantly.

Reduce the heat and simmer for 5 minutes, or until the sauce has thickened.

Remove the bay leaf, then stir in the mint, salt and pepper.

Meanwhile, melt the butter in a frying pan, then add the chopped pears and cook for 5-7 minutes, or until softened and caramelized.

Stir in the balsamic vinegar and honey, then cook for another 1-2 minutes.

Serve the pork chops with the roasted potatoes and parsnips, caramelized pears and minted bread sauce.