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