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Pork chops with honey mustard parsnips
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2 parsnips, peeled and cut into wedges
1 essential Waitrose braeburn apple, cored and cut into wedges
2 red onions, cut into wedges
1½ tbsp essential Waitrose olive oil
1 tbsp essential Waitrose honey
1 tbsp thyme leaves
2 tbsp essential Waitrose wholegrain mustard
4 essential Waitrose British pork chops
3 tbsp soured cream
1. Preheat the oven to 220°C, gas mark 7. Put the parsnips, apple and onions in a bowl. Mix 1 tbsp oil with the honey, thyme and half the mustard and toss with the vegetables. Season and spread out on a baking tray. Cook for 10 minutes.
2. Meanwhile, place a griddle pan over a high heat. Score the fat on the pork chops, brush all over with the remaining oil, season and griddle for 2 minutes on each side. Transfer the chops to the baking tray with the vegetables, stir and turn the oven down to 190°C, gas mark 5. Cook for a further 15 minutes.
3. Stir together the soured cream and remaining mustard and serve with the chops and vegetables.
Typical values per serving:
This recipe was first published in November 2011.