Pork & parsnip traybake

Nutrition: per serving
NutrientUnit
kcal574
fat29g
saturates5g
carbs26g
sugars16g
fibre9g
protein47g
salt0.7g

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
  • 2 ½ tbsp olive oil
  • 1 ½ tbsp wholegrain mustard
  • 4 pork chops , fat trimmed
  • 1 ½ tbsp clear honey
  • small handful sage leaves

    • Method

  • STEP 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.

  • STEP 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.

    • Goes well with

    Source: Read Full Article