Pork, Parsnip and Apple Traybake
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Unrated
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
1 hr
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Servings
4 people
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Calories
631 kcal
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Course
Main Course
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Cuisine
British
Pork, Parsnip and Apple Traybake
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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.
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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
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 Information
Show Details
Calories
631kcal
(32%)
Carbohydrates
77g
(26%)
Protein
36g
(72%)
Fat
21g
(32%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
90mg
(30%)
Sodium
95mg
(4%)
Potassium
2136mg
(61%)
Fiber
13g
(52%)
Sugar
14g
(28%)
Vitamin A
48IU
(1%)
Vitamin C
77mg
(86%)
Calcium
108mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 631 kcal
% Daily Value*
| Calories | 631kcal | 32% |
| Carbohydrates | 77g | 26% |
| Protein | 36g | 72% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 95mg | 4% |
| Potassium | 2136mg | 45% |
| Fiber | 13g | 52% |
| Sugar | 14g | 28% |
| Vitamin A | 48IU | 1% |
| Vitamin C | 77mg | 86% |
| Calcium | 108mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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