Baked Pork Chops With Roasted Potatoes, Parsnips and Carrots
Really easy, one pan meal that takes minutes to put together and has a wonderful, light flavour. Includes vegetables and potatoes.
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INGREDIENTS
Nutrition- 4pork chops
- 6medium parsnips
- 6medium carrots
- 15 -20
- 1
- 1
- 1⁄3 - 1⁄2
- 5 -6sprigs fresh thyme
- 8
- 1
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DIRECTIONS
- Preheat the oven to 425 degrees F.
- Cut the potatoes in half, (leave peel on) Peel and slice the parsnips and carrots lengthwise.
- Place the parsnips, carrots, onion, potatoes, and all the garlic cloves in a tray and coat and toss generously with extra virgin olive oil.
- (I use my lasagna pan) Add some he fresh thyme (including sprigs), salt and pepper, toss again.
- Then place in oven for 15 minutes.
- While the vegetables are in the oven, sprinkle some thyme, lemon zest, salt and pepper onto the chops.
- Then place them in the tray on top of vegetables and add the apples.
- Sprinkle a little extra virgin olive oil, and the juice of half the lemon on top of chops.
- Return to oven.
- Cook for around 45 minutes until the meat is tender and the vegetables are golden.
- 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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