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Pork & parsnip traybake

Name: Pork & parsnip traybake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 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

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

50 min total 10 min prep 40 min cook 4 574 cal

Ingredients

4 serv.

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

Instructions

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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.