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Pork chop, root veg and apple traybake


Serves: 4
timePrep time: 20 mins
timeTotal time:
Pork chop, root veg and apple traybake
Recipe photograph by Clare Winfield and Andrew Burton

Pork chop, root veg and apple traybake


Serves: 4
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
693Kcal
Fat
24gr
Saturates
5gr
Carbs
67gr
Sugars
34gr
Fibre
14gr
Protein
45gr
Salt
0.8gr

Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes

Ingredients

  • 300g carrots
  • 500g parsnips
  • 700g large new potatoes
  • 2 large red onions
  • 4 tbsp olive oil, plus a little for frying
  • 3 tbsp wholegrain mustard
  • 3 tbsp clear honey
  • 1 x 20g pack sage, leaves shredded
  • 4 thick pork chops
  • 2 small Cox’s apples

Step by step

Get ahead
Parboil the veg and make the mustard mixture (without adding the sage) up to a few hours ahead.
  1. Preheat the oven to 220°C, fan 200°C, gas 7. Bring a large pan of salted water to the boil. Meanwhile, peel the carrots and parsnips and cut them into thick batons. Halve the potatoes and cut each onion through the root into 12 wedges.
  2. Drop the carrots, parsnips and potatoes into the boiling water, bring back to the boil and cook for 7 minutes. Drain well.
  3. Tip the parboiled vegetables into a large nonstick roasting tin and add the onions. Mix together the olive oil, mustard, honey and sage in a small bowl and season. Pour two-thirds of the mixture over the veg, toss together and spread out in an even layer. Roast for 20 minutes.
  4. Meanwhile, stand the chops on their fatty edge and slice away the rind, but leave the fat in place. Heat a frying pan over a high heat. Rub the pork chops with a few drops of olive oil, season and fry in two batches for 11⁄2 minutes on each side until lightly browned. Turn them on their sides and fry for a further 30 seconds to lightly brown the fat. Set to one side on a plate.
  5. Quarter and core the apples and cut each quarter in half.
  6. Remove the vegetables from the oven, add the apples to the tin and turn everything over with a spatula. Put the chops on top. Drizzle the rest of the honey-mustard mixture over the chops and roast everything for a further 25-30 minutes until the veg and apples are tender and the chops are cooked through (if you are cooking the dessert as well, see page 136, prepare the fruit and put it in the oven for 25-30 mins alongside the pork). Serve straight away.

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