The combination of baked pork chops and apples is a traditional favourite and together with the mustard and honey this is a mouthwatering, flavoursome dish.
Serves 4
Time: 30 minutes
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
- Salt and freshly ground black pepper
- 50g butter, melted
- 2 bay leaves
- 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 – Some thyme leave to sprinkle over
Method:
- 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 wholegrain 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.
- 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. Serve with potato wedges. Spoon over juices from the roasting tin.
Nutritional analysis per serving:
Energy: 677kcal
Protein: 53g
Fat: 26g (26g saturated)
Iron: 3.8mg
Carbohydrate: 57g
