Preparation time is 15minutes
Cook time is 55minutes
Total time is 1hours 10minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 300grams celeriac, peeled and chopped into chunks
- 500grams parsnips, peeled and chopped into chunks
- 2 medium red onions, peeled and chopped into chunks
- 300grams carrots, peeled and chopped into chunks
- 400grams baby potatoes, halved
- 4tablespoons olive oil
- 3tablespoons wholegrain mustard
- 2tablespoons maple syrup
- 3tablespoons sage, fresh, chopped
- 4 large pork chops, trimmed of fat
- 2 small red apples, cored and chopped into wedges
- 1 pinch cracked black pepper
Nutrition per serving
3380kJ / 808Cal
3380 Kilojoules or 808 Calories
39% of daily energy intake*
Protein
34.8grams
Fat
52.8grams
Carbs
46.2grams
Sugars
29.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This traybake is like a Sunday roast in one pan, but much quicker and easier for weeknights.
Method
Step 1 of 4
Pre-heat the oven to 180°C/160°C fan-forced. Par-boil the celeriac, carrots, parsnips and potatoes in a large pan of boiling water for 7-8 minutes and drain well.
Step 2 of 4
Add the par-boiled vegetables and the onions to a large roasting tin. Whisk the mustard, oil, maple syrup and sage together in a small bowl and pour half over the vegetables and onions, stirring to coat. Roast for 20 minutes.
Step 3 of 4
With a drizzle of olive oil in a large frying pan, sear the pork chops for a minute on each side and render any remaining fat. Place the apples and pork chops on top of the vegetables in the roasting tin and drizzle over the remaining mustard and maple mix.
Step 4 of 4
Return to the oven to roast for 20- 25 minutes, until the pork chops are sticky and cooked through and the vegetables are golden. Serve immediately.
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