Pork & parsnip traybake
Sear pork chops, then oven-roast with red onions and root vegetables for an easy weeknight dinner
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
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.
2 Fry the chops for 30-60 secs each side until just browned – then turn them on their sides to brown off any fat.
3 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.
TOMORROW’S RECIPE: CURRIED LENTIL, PARSNIP & APPLE SOUP*
PREP: 10 MINS COOK: 40 MINS SERVES 4