Pork Traybake with Root Vegetables
By not-recognized
Published on 10 March 2022
Golden, succulent pork chops, sweet apple sauce and colourful roast veg – perfect for a cosy Sunday lunch. Looking for more savoury traybake recipes? We’ve got you covered.Time and servings
55 minsTotal time
4Servings
25 minsPrep time
30 minsCooking time
Ingredients
- 750 g of parsnips, cut in half lengthways
- 1 small bunch of sage, leaves picked
- 500 g of small potatoes, or big potatoes halved lengthways
- 2 tbsp of crème fraîche, heaped
- 4 pork chops
- 750 g of carrots, cut into thick chunks
- 2 large of red onions, cut into quarters
- 2 tbsp of wholegrain mustard, heaped
- 2 large of apples, cored and cut into quarters
- 500 ml of cider, preferably mulled
Method
Step 1
Preheat the oven to 200ºC. Prep the veg.Step 2
Place the veg and apples in a large roasting tin, drizzle with oil and season. Dot the mustard over the veg.Step 3
Arrange the chops over the veg, and top with sage. Pour the cider vinegar into the tray, making sure the veg are submerged but not completely covered. Roast in the oven for 10–15 mins, until the pork chops are golden.Step 4
Remove from the oven and shake gently so there are no veg stuck to the bottom of the tin. Turn the chops over, and return to the oven for 10–15 mins.Step 5
Remove from the oven and leave to stand for 5 mins. Dollop the crème fraîche over the veg.Step 6
Divide the pork and veg between 4 plates.Step 7
Mash the apples into the roasting juices to create a sauce. For a thicker sauce, transfer the apple and juices to a pan and place over a high heat for a few minutes. Season to taste, and serve alongside the veg and chops.