Pork & Apple Tray Bake

Serves 6

Time 30 minutes

Ingredients

6 pork chops

5 medium-sized carrots, peeled and in large batons

4 parsnips, peeled and in batons

500g potatoes, cut into quarters

2 red onions, cut into wedges

2 red apples, core removed and cut into quarters

3 tbsp wholegrain mustard

1 tbsp Worcestershire sauce

2 tbsp honey

1 tbsp sage leaves, chopped

1 cup frozen peas, thawed

Extra virgin olive oil

Salt and pepper

Method

Preheat the oven to 190°C.

In a large pot bring water to boil and pop in the potatoes, parsnips, and carrots – allow to simmer for 5 minutes so softened then drain.

In a large pan add the drained vegetables, onion and mix through 3 tablespoons of olive oil, Worcestershire sauce, mustard, sage leaves, and honey. Ensure everything is well combined.

Brown the pork chops in a pan with olive oil and add salt and pepper and desired – ensure slightly golden on each side and cook for maximum 2 minutes each side, set aside when done.

Add the apples to the tray and ensure everything is combined again, nestle the pork chops in between the vegetables and throw another glug of olive oil over the top and roast for 25-30 minutes.

Remove after this time, sprinkle over the peas and stir through, they will warm with the residual heat, or blanch or microwave just before serving.