Autumnal Potato, Pork & Apple Traybake
- Prep in:
- 10 mins
- Cook in:
- 40 mins
- Serves:
- 2
| Per Serving | %RI |
|---|---|
| KCALS 604 | 30% |
| Fat 13.5g | 19% |
| Sat Fat 2.8g | 14% |
| Sugar 19.2g | 21% |
| Salt 0.3g | 5% |
Method
- Preheat the oven to 190° C, 170°C Fan, Gas Mark 5.
- In a bowl mix the potato, onion, apple, parsnips, thyme and olive oil. Season.
- Tip onto a lined baking tray, place in the oven and roast for 30 minutes. Remove the apple from the tray and set aside.
- Heat a heavy based pan, season the pork chops and cook over a high heat for 2 mins on each side, until golden (sear fat side too).Transfer to a plate, and then add the apple wedges to the pan to brown.
- Remove the vegetables from the oven, add the apples and cider vinegar. Toss to mix. Top with the pork chops and return to the oven to cook for a further 10 minutes.
Ingredients
2 fluffy potatoes (such as Maris Piper), cubed
1 red onion, peeled and sliced in wedges
1 tart, green, eating apple, e.g Granny Smith, cut into 8 wedges
2 small parsnips, peeled and quartered lengthways
3-4 fresh thyme sprigs
1 tablespoon olive oil
2 large pork chops on the bone, rind removed
1 tablespoon cider vinegar
