Pork & parsnip traybake

2 of 5-a-day 30-60 minutes 4 servings 600 kcal or less everyday dinner fibre mains pork chops pork cutlet recipe root veg weeknight dinner

N/A

Source

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

Method

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.