Tray Bake Pork Chops with Fennel, Apple and Parsnip

Ingredients

3 parsnips, peeled, quartered lengthways
2 fennel, trimmed, quartered lengthways
4 garlic cloves
1 cup (250mL) chicken stock, warmed
2 tsp wholegrain mustard
1 Tbs honey
2 tsp olive oil
4 (about 1.5 kg) pork forequarter chops
2 red apples, cored, quartered
1/4 cup sage leaves
Kale salad leaves

Method

Preheat oven to 200 C. Place parsnip, fennel and garlic in a large roasting pan. Combine stock, mustard and honey in a jug. Season with salt and pepper. Pour over vegetables. Cover roasting pan tightly with foil. Roast for 20 minutes.

Meanwhile, heat oil in a large frying pan over medium-high heat. Season pork with salt and pepper. Cook, in batches, for 2 minutes each side or until browned. Transfer to a plate.

Arrange the chops around the vegetables. Add apple and sage leaves. Cook, uncovered, for a further 30 minutes or until vegetables and chops are cooked through. Serve chops with baked vegetables, pan juices and baby kale leaves.

Credits: Coles

Photo Credits: Coles