Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Pork & parsnip traybake

Contains pork – recipe is for non-Muslims only
Sear pork chops, then oven-roast with red onions and root vegetables for an easy weeknight dinner

  • Prep: 10 mins
    Cook: 40 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 574
  • Carbohydrates 26
  • Saturated Fat 5
  • Sugar 16
  • Protein 47
  • Fat 29
  • Fibre 9
  • Salt 0.7

Nutrition per serving

  • Calories 574
  • Carbohydrates 26
  • Saturated Fat 5
  • Sugar 16
  • Protein 47
  • Fat 29
  • Fibre 9
  • Salt 0.7

Ingredients

  • 4 large parsnips (about 500g/1lb 3oz), peeled and cut lengthways into 6
  • 2 red onions, each cut into 8 wedges through the root
  • 2½ tbsp olive oil
  • 1½ tbsp wholegrain mustard
  • 4 pork chops, fat trimmed
  • 1½ tbsp clear honey
  • small handful sage leaves

Method

  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.

Suggested recipes from this collection...