Name: Tray baked pork chops with fennel, apple and parsnip
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 1
Ingredients: 3 parsnips, peeled, quartered lengthways; 2 fennel, trimmed, quartered lengthways; 4 garlic cloves; 250ml chicken stock; 11.80 gm wholegrain mustard; 28.60 gm honey; 9.20 gm olive oil; 4 (about 1.5kg) pork forequarter chops; 2 red apples, cored, quartered; 62.50 ml sage leaves; Baby kale salad leaves

Tray baked pork chops with fennel, apple and parsnip

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Prep Time:
10 minutes

Cook Time:
50 minutes

Total Time:
60 minutes

Elevate classic Aussie pork chops with a gourmet flair.

Ingredients:

3 parsnips, peeled, quartered lengthways
2 fennel, trimmed, quartered lengthways
4 garlic cloves
250ml chicken stock
11.80 gm wholegrain mustard
28.60 gm honey
9.20 gm olive oil
4 (about 1.5kg) pork forequarter chops
2 red apples, cored, quartered
62.50 ml sage leaves
Baby kale salad leaves

Instructions:

Preheat the oven to 200C. Arrange parsnip, fennel, and garlic in a large roasting pan. Mix stock, mustard, and honey in a jug, season with salt and pepper, then pour over the vegetables. Cover the pan tightly with foil and roast for 20 mins.
Heat oil in a large frying pan over medium-high heat. Season pork with salt and pepper, then brown each side for 2 minutes in batches. Transfer to a plate.
Place the chops elegantly among the colorful vegetables, then sprinkle with apple slices and fragrant sage leaves. Cook without a lid for an additional 30 minutes or until both the vegetables and chops are fully cooked. Serve the tender chops alongside the roasted vegetables, drizzled with the delicious pan juices, and garnished with delicate baby kale leaves.

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