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Pork & parsnip traybake

Pork & parsnip traybake

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Sear pork chops, then oven-roast with red onions and root vegetables for an easy weeknight dinner

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

Recipe from Good Food magazine, March 2015

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Overall rating

A star rating of 4.2 out of 5.35 ratings
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