Pork & parsnip traybake

Contains pork – recipe is for non-Muslims only
Sear pork chops, then oven-roast with red onions and root vegetables for an easy weeknight dinner

  • Prep:10 mins
    Cook:40 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 574
  • fat 29g
  • saturates 5g
  • carbs 26g
  • sugars 16g
  • fibre 9g
  • protein 47g
  • salt 0.7g


  • 4 large parsnips (about 500g/1lb 3oz), peeled and cut lengthways into 6
  • 2 red onions, each cut into 8 wedges through the root
  • 2½ tbsp olive oil
  • 1½ tbsp wholegrain mustard
  • 4 pork chops, fat trimmed
  • 1½ tbsp clear honey
  • small handful sage leaves


  1. 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.

  2. 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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