Pork and parsnip traybake
Pork & parsnip traybake
Sear pork chops, then oven-roast with red onions and root vegetables for an easy weeknight dinner
- Serves 4
- Easy
Nutrition per serving
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Calories 574
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Carbohydrates 26
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Saturated Fat 5
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Sugar 16
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Protein 47
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Fat 29
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Fiber 9
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Salt 0.7
Ingredients
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4 large parsnips (about 500g/1lb 3oz), peeled and cut lengthways into 6
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2 red onions, each cut into 8 wedges through the root
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2½ tbsp olive oil
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1½ tbsp wholegrain mustard
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4 pork chops, fat trimmed
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1½ tbsp clear honey
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small handful sage leaves
Method
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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.
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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.