Tray-baked pork chops with apples and parsnips
serves
4
Tray-baked pork chops with apples and parsnips
This is the perfect meal for a wintry night or Sunday roast with the family.
Ingredients (18)
- 2 tsp Dijon mustard
- 1 tsp wholegrain mustard
- 2 tsp honey, plus 2 tsp extra
- 1 tbs cider vinegar
- 4 pork cutlets (1kg)
- 50g butter
- 2cm (10g) piece ginger, thinly sliced
- 4 sprigs thyme
- 2 bay leaves
- 600g small parsnips, peeled and quartered lengthways
- 4 mini pink lady apples, halved and cored
- 1 tbs extra virgin olive oil
Fennel and mint salad
- 2 tbs extra virgin olive oil
- 1 tbs cider vinegar
- 2 tsp wholegrain mustard
- 1 fennel, thinly sliced (we used a mandolin), fronds reserved
- 1 radicchio, thinly sliced
- ½ bunch mint, leaves picked
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 220°C. Combine mustards, honey and cider in a bowl and season. Brush mixture all over pork and leave to marinate for 10 minutes.
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2.Heat butter, ginger, thyme and bay leaves in a frying pan over medium heat. When butter foams, add parsnip and apples, and cook for 5 minutes or until golden. Drizzle with extra honey and turn to coat. Place in a roasting tray. Nestle cutlets among parsnip and apples, drizzle with oil and bake for 35 minutes or until cutlets are browned and cooked through and parsnip is tender. Rest for 10 minutes loosely covered with foil.
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3.Meanwhile, for salad, combine oil, vinegar and mustard in a bowl and season. Place fennel, radicchio, mint and reserved fronds in a large serving bowl. Drizzle with dressing, toss to coat and serve alongside pork, parsnip and appl
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