Pork Chops Baked with Parsnips, Carrots and Apples

Name: Pork Chops Baked with Parsnips, Carrots and Apples
Cook time: 30 min
Yield: 4
Ingredients: 4 loin pork chops, well trimmed; 300g parsnips, peeled and quartered lengthways; 300g carrots, peeled and quartered lengthways; 2 dessert apples, quartered and cored; 2 sprigs of thyme; 2cm piece ginger, cut into thin matchsticks; 2 garlic cloves, peeled and chopped; 2 bay leaves; 50g butter, melted; 2 teasp. honey; 2 tablesp. Dijon style mustard; 1 tablesp. wholegrain mustard; 1 tablesp. cider vinegar; To serve : Potatoes, cut into wedges, seasoned and tossed in oil. Roast in the oven at the same time as the pork and so me thyme leaves to sprinkle over.

The combination of pork and apples is a traditional favourite and together with the mustard and honey this is a mouthwatering, flavoursome dish.

4 people

30 min

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Nutrition per serving

kcal

677 kcal
protein

53g
total fat

26g
saturates

26g
iron

3.8mg
carbs

57g

Pork Chops Baked with Parsnips, Carrots and Apples

Ingredients

4 loin pork chops, well trimmed
300g parsnips, peeled and quartered lengthways
300g carrots, peeled and quartered lengthways
2 dessert apples, quartered and cored
2 sprigs of thyme
2cm piece ginger, cut into thin matchsticks
2 garlic cloves, peeled and chopped
2 bay leaves
50g butter, melted
2 teasp. honey
2 tablesp. Dijon style mustard
1 tablesp. wholegrain mustard
1 tablesp. cider vinegar

To serve: Potatoes, cut into wedges, seasoned and tossed in oil. Roast in the oven at the same time as the pork and some thyme leaves to sprinkle over.

Main

4 loin pork chops, well trimmed
300g parsnips, peeled and quartered lengthways
300g carrots, peeled and quartered lengthways
2 dessert apples, quartered and cored
2 sprigs of thyme
2cm piece ginger, cut into thin matchsticks
2 garlic cloves, peeled and chopped
2 bay leaves
50g butter, melted
2 teasp. honey
2 tablesp. Dijon style mustard
1 tablesp. wholegrain mustard
1 tablesp. cider vinegar

To serve: Potatoes, cut into wedges, seasoned and tossed in oil. Roast in the oven at the same time as the pork and some thyme leaves to sprinkle over.

Set oven at Gas Mark 6, 200°C (400°F).

Place the parsnips, carrots, apples, thyme, ginger and garlic in a large bowl. Season with salt and black pepper. Pour over the melted butter and mix well. Place them in a large roasting tin along with the bay leaves.

Mix the honey, Dijon and wholegain mustard and cider vinegar. Place the chops in a bowl and pour over this mixture. Season with salt and black pepper. Then add the chops to the roasting tin with the parsnips and apples.

To cook: Roast for 25 minutes until the chops and vegetables are cooked through. Remove from the oven and allow to sit for about 5 minutes before serving.

To serve: Serve with potato wedges. Spoon over juices from the roasting tin.

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Set oven at Gas Mark 6, 200°C (400°F).

To cook: Roast for 25 minutes until the chops and vegetables are cooked through. Remove from the oven and allow to sit for about 5 minutes before serving.

To serve: Serve with potato wedges. Spoon over juices from the roasting tin.

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