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Maple pork chops and sweet potato traybake


Serves: 4
timePrep time: 25 mins
timeTotal time:
Maple pork chops and sweet potato traybake
Recipe photograph by Toby Scott

Maple pork chops and sweet potato traybake


Serves: 4
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
583Kcal
Fat
17gr
Saturates
4gr
Carbs
65gr
Sugars
23gr
Fibre
10gr
Protein
38gr
Salt
1gr

Dhruv Baker

Dhruv Baker

Dhruv Baker's career in food began in earnest after he won Masterchef in 2010. Born in Mexico, then raised in India before moving to the UK in 1989, he's been influenced by a wide variety of cuisines throughout his life and loves to layer spice flavours in his recipes.
See more of Dhruv Baker’s recipes
Dhruv Baker

Dhruv Baker

Dhruv Baker's career in food began in earnest after he won Masterchef in 2010. Born in Mexico, then raised in India before moving to the UK in 1989, he's been influenced by a wide variety of cuisines throughout his life and loves to layer spice flavours in his recipes.
See more of Dhruv Baker’s recipes

Ingredients

  • 4 sweet potatoes, about 275g each
  • 1 red onion, peeled, halved lengthways and cut into thin wedges 
  • 3 tbsp light olive oil 
  • 2 tbsp wholegrain mustard 
  • 2 tbsp maple syrup
  • 1 generous pinch of smoked paprika
  • 2 tsp fennel seeds, toasted and lightly crushed
  • 2-3 garlic cloves, crushed
  • zest and juice of ½ lemon, plus lemon wedges to serve
  • 4-5 sprigs thyme, leaves only
  • 4 pork chops
  • ½ x 28g pack flat-leaf parsley, leaves finely chopped
  • ½ x 20g pack tarragon, leaves finely chopped

Step by step

Get ahead
Prepare to the end of step 2 a few hours ahead, cover and chill. Bring back to room temperature before cooking.
  1. Preheat the oven to 190°C, fan 170°C, gas 5. Prick each sweet potato with a fork and wrap in kitchen paper. Microwave them (all together) for 10-12 minutes on high (900W) until slightly softened. Cut each one into 6-8 wedges and spread out in a single layer in a large roasting tray, together with the red onion wedges.
  2. Combine the olive oil, mustard, maple syrup, smoked paprika, fennel seeds, garlic, zest of ½ lemon, thyme and seasoning. Drizzle half over the vegetables and mix gently. Sit the pork chops on top of the veg and drizzle with the rest of the flavoured oil.
  3. Roast in the oven for 35 minutes, until the vegetables are tender and the pork chops are cooked.
  4. Squeeze the lemon juice all over and scatter over the herbs just before serving with extra lemon wedges.

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