4 loin pork chops, well trimmed
300g parsnips, peeled and quartered lengthways
300g carrots, peeled and quartered lengthways
2 dessert apples, quartered and cored
2 sprigs of thyme
2cm piece ginger, cut into thin matchsticks
2 garlic cloves, peeled and chopped
2 bay leaves
50g butter, melted
2 teasp. honey
2 tablesp. Dijon style mustard
1 tablesp. wholegrain mustard
1 tablesp. cider vinegar
To serve: Potatoes, cut into wedges, seasoned and tossed in oil. Roast in the oven at the same time as the pork and some thyme leaves to sprinkle over.
Bookmark Recipe
Pork Chops Baked with Parsnips, Carrots and Apples
4 people
30 min
Nutrition per serving
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kcal677 kcal
-
protein53g
-
total fat26g
-
saturates26g
-
iron3.8mg
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carbs57g
Ingredients
Main
4 loin pork chops, well trimmed
300g parsnips, peeled and quartered lengthways
300g carrots, peeled and quartered lengthways
2 dessert apples, quartered and cored
2 sprigs of thyme
2cm piece ginger, cut into thin matchsticks
2 garlic cloves, peeled and chopped
2 bay leaves
50g butter, melted
2 teasp. honey
2 tablesp. Dijon style mustard
1 tablesp. wholegrain mustard
1 tablesp. cider vinegar
To serve: Potatoes, cut into wedges, seasoned and tossed in oil. Roast in the oven at the same time as the pork and some thyme leaves to sprinkle over.
Method
Copy TextSet oven at Gas Mark 6, 200°C (400°F).
Place the parsnips, carrots, apples, thyme, ginger and garlic in a large bowl. Season with salt and black pepper. Pour over the melted butter and mix well. Place them in a large roasting tin along with the bay leaves.
Mix the honey, Dijon and wholegain mustard and cider vinegar. Place the chops in a bowl and pour over this mixture. Season with salt and black pepper. Then add the chops to the roasting tin with the parsnips and apples.
To cook: Roast for 25 minutes until the chops and vegetables are cooked through. Remove from the oven and allow to sit for about 5 minutes before serving.
To serve: Serve with potato wedges. Spoon over juices from the roasting tin.
The Quality Mark & You
Learn moreMethod
Copy TextSet oven at Gas Mark 6, 200°C (400°F).
Place the parsnips, carrots, apples, thyme, ginger and garlic in a large bowl. Season with salt and black pepper. Pour over the melted butter and mix well. Place them in a large roasting tin along with the bay leaves.
Mix the honey, Dijon and wholegain mustard and cider vinegar. Place the chops in a bowl and pour over this mixture. Season with salt and black pepper. Then add the chops to the roasting tin with the parsnips and apples.
To cook: Roast for 25 minutes until the chops and vegetables are cooked through. Remove from the oven and allow to sit for about 5 minutes before serving.
To serve: Serve with potato wedges. Spoon over juices from the roasting tin.
