Baked Pork Chops With Roasted Potatoes, Parsnips and Carrots

READY IN: 1hr 5mins
Recipe by Nat Da Brat

Really easy, one pan meal that takes minutes to put together and has a wonderful, light flavour. Includes vegetables and potatoes.

Top Review by Mysterygirl

There are only two of us so I used two very nice thick pork chops, but didn't halve anything else. As a matter of fact, I added a sweet potato to the veggies. I also used a granny smith apple since that's what I had on hand. The smell while this was baking was awesome and the veggies were all wonderful. But I think that next time I'll use some apple juice instead lemon although the lemon zest was nice the juice as just too much for me (oh, I did halve that)

Ingredients Nutrition


  1. Preheat the oven to 425 degrees F.
  2. Cut the potatoes in half, (leave peel on) Peel and slice the parsnips and carrots lengthwise.
  3. Place the parsnips, carrots, onion, potatoes, and all the garlic cloves in a tray and coat and toss generously with extra virgin olive oil.
  4. (I use my lasagna pan) Add some he fresh thyme (including sprigs), salt and pepper, toss again.
  5. Then place in oven for 15 minutes.
  6. While the vegetables are in the oven, sprinkle some thyme, lemon zest, salt and pepper onto the chops.
  7. Then place them in the tray on top of vegetables and add the apples.
  8. Sprinkle a little extra virgin olive oil, and the juice of half the lemon on top of chops.
  9. Return to oven.
  10. Cook for around 45 minutes until the meat is tender and the vegetables are golden.
  11. Tip: I like to serve a piece of the quartered apple per plate, and I also take the peel off the cooked garlic and serve a couple cloves per plate.

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