Pork chops with parsnips and maple pear wedges
A superb combination of flavours, conveniently roasted all in one big pan. The pork is best marinated ahead, if time allows. A spicy fruit relish would make a great accompaniment.
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- 4 lean pork chops trimmed of all excess fat
- 2 tbsp olive oil
- 2 garlic cloves finely chopped
- 2 tbsp fresh sage chopped
- 1/2 tsp fennel seeds roughly crushed
- 1/4 cup balsamic vinegar
- 2 red onions quartered
- 4 potatoes (about 500 grams/1 lb in total), peeled and quartered
- 2 large parsnips peeled and quartered lengthwise
- 1 large pear ripe but firm
- 2 tbsp maple syrup
- a few sprigs fresh sage (optional)
- Place the chops in a wide dish. Sprinkle over the oil, garlic, sage, fennel seeds and 2 tablespoons of the balsamic vinegar. Turn to coat evenly, then cover and place in the refrigerator to marinate for 1 hour.
- Preheat the oven to 400°F (200°C). Combine the onions, potatoes and parsnips in a large roasting pan. Add the pork chops with their marinade and turn the vegetables to coat evenly. Spread out the vegetables in a single layer, with the chops on top. Season to taste. Roast for about 40 minutes until the vegetables are tender and golden.
- Core the pear and cut into eight slices. Toss in the remaining balsamic vinegar and the maple syrup. Remove the roasting pan from the oven and arrange the pear slices over the chops, spooning over the syrup mixture.
- Return to the oven and roast for a further 10-12 minutes until the pears are tender. Serve the pork chops topped with the pear slices and juices, with the roasted vegetables alongside and, if you like, sage leaves scattered over the top.
Cook's tip: To prepare this meal in advance, you can marinate the meat overnight and chop all the vegetables, keeping them covered in the refrigerator.
Each serving: 31 g protein, 15 g fat of which 3 g saturates, 38.5 g carbohydrate, 6 g fibre, 423 Calories