Sear pork chops, then oven-roast with red onions and root vegetables for an easy weeknight dinner.
PREPARATION TIME: 10 minutes
COOKING TIME: 40 minutes
SERVES: 4
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 1⁄2 tbsp olive oil
- 1 1⁄2 tbsp wholegrain mustard
- 4 pork chops , fat trimmed
- 1 1⁄2 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.
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Source: BBC Good Food - Good Food Team
