Best Pork Parsnip Traybake Recipes

PORK & PARSNIP TRAYBAKE

Pork & parsnip traybake image

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

Provided by Good Food team

Time 50m

Number Of Ingredients 7

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

Steps:

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.
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.

Nutrition Facts : Calories 574 calories, Fat 29 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 16 grams sugar, Fiber 9 grams fiber, Protein 47 grams protein, Sodium 0.7 milligram of sodium

TRAY BAKED PORK CHOPS WITH HERBEY POTATOES, PARSNIPS AND PEARS

Tray Baked Pork Chops with Herbey Potatoes, Parsnips and Pears image

Provided by Jamie Oliver

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 medium to large parsnips
1 1/2 pounds potatoes, scrubbed and sliced
4 pears, firm
Extra virgin olive oil
Handful fresh thyme
8 to 10 cloves garlic, skins left on
Salt and freshly ground black pepper
1 lemon, zested
4 pork chops

Steps:

Preheat the oven to 425 degrees F. Place a large tray in the oven to heat while you prepare your vegetables. Wash and slice the parsnips into quarters lengthwise then slice the scrubbed potatoes into 1/2-inch thick pieces and wash and slice into quarters lengthwise and add to the roasting tray. Dry them with kitchen paper, then place the parsnips, pears, and potatoes in a bowl and coat lightly with olive oil. Add some chopped or pounded thyme, all the garlic cloves, salt and pepper. Then place in the hot tray to cook in the oven for 5 minutes.
While the vegetables are in the oven, rub some thyme, lemon zest and seasoning onto the chops. Then place them in the tray with the parsnips and potatoes and add the pears. Cook for around 30 minutes until the meat is tender and the vegetables are golden.