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Pork Chops Baked with Parsnips, Carrots and Apples

The combination of pork and apples is a traditional favourite and together with the mustard and honey this is a mouthwatering, flavoursome dish.

4 people
30 min
Nutrition per serving
  • kcal
    677 kcal
  • protein
    53g
  • total fat
    26g
  • saturates
    26g
  • iron
    3.8mg
  • carbs
    57g

Ingredients

  • 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.

     

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

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Set 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. 

 

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Method

Copy Text

Set 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.