Baked Pork Chops With Roasted Potatoes, Parsnips and Carrots

Recipe by Nat Da Brat
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READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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