Simple, one-pan cooking is perfect for midweek meals. Roasting pork chops leaves them juicy and tender, while the potatoes and root vegetables on the tray soak up some of the delicious juices from the meat.
498kcals, 28.1g fat (8.6g saturated), 41g carbs, 15.9g sugar, 22.7g protein, 8.1g fibre, 0.138g sodium
|2 large parsnips, peeled and cut into batons|
|2 large carrots, peeled and cut into batons|
|2 red onions, cut into wedges|
|12 baby potatoes, halved|
|1 tbsp fresh thyme leaves|
|Salt and black pepper|
|4 boneless pork chops|
|1 tbsp wholegrain mustard|
|2 tbsp honey|
- Preheat the oven to 220˚C/200˚C fan/gas mark 7.
- Place the vegetables in a roasting tin. Drizzle with olive oil, sprinkle with the thyme and season with salt and black pepper. Place in the oven and roast for 20 minutes.
- Meanwhile, heat a splash of olive oil in a large pan over a high heat. Season the pork chops on both sides, then cook for one minute per side until just browned. Use a tongs to hold each chop on its side for 30 seconds to brown the fat.
- Take the vegetables out of the oven, drizzle with the honey and toss together. Place the pork chops on top, rub a little mustard into the top of each one and roast for a further 20 minutes or until the pork is cooked through. Serve with the juices from the tin.