Save to your scrapbook
Maple-glazed pork chops
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
By Martha Collison
2 parsnips, each cut into 4 wedges
1 medium onion, cut into 6 wedges
2 tbsp No.1 Canadian Maple Syrup No.2 Amber
1 tbsp olive oil, plus extra for rubbing
1 tsp dried rosemary
2 British pork chops, thick cut
2 tsp butter
1 tsp wholegrain mustard
1. Preheat the oven to 220ºC, gas mark 7 and line a large roasting tin with baking parchment. Add the parsnips and onion wedges, 1 tbsp each maple syrup and olive oil, and the rosemary. Season and toss to coat, then roast for 20 minutes.
2. Meanwhile, heat a large frying pan over a medium heat. Rub the pork chops with a little olive oil and some seasoning, then place them into the hot pan. Sear for 4-5 minutes on each side, making sure to sear the fatty edge too. Once browned, add the butter, mustard and remaining maple syrup to the pan and shake well to create a glaze that coats the pork chops.
3. Arrange the pork chops in the same tin as the roast veg and pour over the glaze. Shake to coat, then roast for a further 10 minutes, or until the pork is cooked through and there is no pink meat. Serve with steamed Tenderstem broccoli, or your favourite green vegetable.
Typical values per serving:
This recipe was first published in September 2021.