Autumnal Potato, Pork & Apple Traybake

Autumnal potato, pork & apple tray bake
Prep in Prep in:
10 mins
Cook in Cook in:
40 mins
Serves Serves:
2
Per Serving %RI
KCALS 604 30%
Fat 13.5g 19%
Sat Fat 2.8g 14%
Sugar 19.2g 21%
Salt 0.3g 5%

Method

  1. Preheat the  oven to 190° C, 170°C Fan, Gas Mark 5.
  2. In a bowl mix the potato, onion, apple, parsnips, thyme and olive oil.  Season.
  3. Tip onto  a lined baking tray, place in the oven and roast for 30 minutes. Remove the apple from the tray and set aside.
  4. Heat a heavy based pan, season the pork chops and cook over a high heat for 2 mins on each side, until golden (sear fat side too).Transfer to a plate, and then add the apple wedges to the pan to brown.
  5. Remove the vegetables from the oven, add the apples and cider vinegar.  Toss to mix. Top with the pork chops and return to the oven to cook for a further 10 minutes.

Ingredients

2 fluffy potatoes (such as Maris Piper), cubed

1 red onion, peeled and sliced in wedges

1 tart, green, eating apple, e.g Granny Smith, cut into 8 wedges

2 small parsnips, peeled and quartered lengthways

3-4 fresh thyme sprigs

1 tablespoon olive oil

2 large pork chops on the bone, rind removed

1 tablespoon cider vinegar

2 fluffy potatoes (such as Maris Piper), cubed 1 red onion, peeled and sliced in wedges 1 tart, green, eating apple, e.g Granny Smith, cut into 8 wedges 2 small parsnips, peeled and quartered lengthways 3-4 fresh thyme sprigs 1 tablespoon olive oil 2 large pork chops on the bone, rind removed 1 tablespoon cider vinegar

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