Pork, Parsnip and Apple Traybake

This is a great meal to make when you want all the flavours of a roast pork dinner... but none of the hassle. This simple Pork, Parsnip and Apple Traybake is essentially a pork roast dinner made in one tray! Delicious pork chops cook on top of roast potatoes, parsnips and apple with crispy sage and caramelised onions for a weeknight treat that is ready in under an hour.

Course Main Course

Cuisine British

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 631kcal

Author Eb Gargano

Ingredients

3 tablespoons olive oil plus extra for frying
1 kg baking/roasting potatoes
500 g parsnips
1 medium cooking apple or two small dessert apples
1 red onion
8 cloves garlic
Salt and pepper to taste
4 pork chops or pork loin steaks
8 sage leaves

Metric - US Customary

Instructions

Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
Drizzle the olive oil over the base of a roasting tin. Put the tin in the oven to heat up.
Chop the potatoes into medium sized chunks - they should weigh approximately 40g / 1½oz each.
Put the potatoes into a saucepan. Cover with boiling water and cook on a high heat for 10 minutes. (Start timing from the moment the boiling water goes in, NOT when the water starts to boil again).
Cut the parsnips in half lengthways and widthways.
Peel and core the apple. Slice into 16 slices.
Cut the red onion into 8 equal wedges.
Gently bash the garlic cloves but leave the skins on.
When the potatoes are ready, tip them into the roasting tin and add the parsnip, apple, onion and garlic. Season with plenty of salt and black pepper and then turn everything over in the hot oil.
Put the roasting tin in the oven and cook for 15 minutes.
Remove the tray from the oven and turn everything in the hot oil again. Put the tray back in the oven for a further 15 minutes.
Meanwhile, put a griddle pan (or normal frying pan) over a high heat and add a drizzle of olive oil to the pan. Lightly season the chops with salt and pepper and fry them in the hot frying pan for 1 minute on each side. While you are doing this, take each chop in turn and give it about 30 seconds on top too, to cook the fat.
When the vegetables have been roasting in the oven for a total of 30 minutes, top with the seared pork and cook for a further 10 minutes. Finally, add the sage leaves and cook for 5 more minutes.
Serve the traybake just as it is, or with gravy and a green vegetable.

Notes

Not suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition