Pork & parsnip traybake

Pork & parsnip traybake

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(22 ratings)

Prep: 10 mins Cook: 40 mins


Serves 4
Sear pork chops, then oven-roast with red onions and root vegetables for an easy weeknight dinner

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal574
  • fat29g
  • saturates5g
  • carbs26g
  • sugars16g
  • fibre9g
  • protein47g
  • salt0.7g
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  • 4 large parsnips (about 500g/1lb 3oz), peeled and cut lengthways into 6



    The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…

  • 2 red onions, each cut into 8 wedges through the root
  • 2½ tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1½ tbsp wholegrain mustard
  • 4 pork chops, fat trimmed
  • 1½ tbsp clear honey
  • small handful sage leaves


  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.

  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.

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Comments, questions and tips

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Ron Sanders's picture
Ron Sanders
1st Apr, 2020
wow absolutely fantastic full of flavour , loved it,,,,,,
Iga Sieraj's picture
Iga Sieraj
15th Jan, 2020
Used shoulder fillets instead (super moist and no fiddly bones to deal with), this recipe is to die for. Added some carrots and fresh thyme, side of rice and beetroot relish. Amazing.
Reighert Duprez's picture
Reighert Duprez
28th Oct, 2019
I like the sweet and earthy flavour combination that comes from the parsnip mixed with the honey, a pity that it was dry and over cooked because of the cooking times. Also, it could use a touch of acidity.
13th Jan, 2019
Nice flavours but pork chops overcooked with this length of time and meal was rather dry as no sauce created in dish
20th Jan, 2018
Suggest parboiling the parsnips first. Even after nearly an hour cooking they were still hard.
Gadget lady
17th Apr, 2015
Great mid week meal will certainly be doing it again
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