Ingredients:
- 2 large parsnips, peeled and cut into batons
- 2 large carrots, peeled and cut into batons
- 2 red onions, cut into wedges
- 12 baby potatoes, halved
- Olive oil
- 1 tbsp fresh thyme leaves
- Salt and black pepper
- 4 boneless pork chops
- 1 tbsp wholegrain mustard
- 2 tbsp honey
Method:
- Preheat the oven to 220˚C/200˚C fan/gas mark 7.
- Place the vegetables in a roasting tin. Drizzle with olive oil, sprinkle with the thyme and season with salt and black pepper. Place in the oven and roast for 20 minutes.
- Meanwhile, heat a splash of olive oil in a large pan over a high heat. Season the pork chops on both sides, then cook for one minute per side until just browned. Use a tongs to hold each chop on its side for 30 seconds to brown the fat.
- Take the vegetables out of the oven, drizzle with the honey and toss together. Place the pork chops on top, rub a little mustard into the top of each one and roast for a further 20 minutes or until the pork is cooked through. Serve with the juices from the tin.
