- 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.