Pork Tray Bake
2 large carrots cut into batons
2 parsnips cut into batons
Handful of new potatoes
1 red onion
2 tbsp wholegrain mustard
2 tbsp clear honey
1 tsp oregano
2 thick pork chops, fat removed
2 small apples
Preheat your oven to 180.
Bring a large pan of water to the boil. Halve the potatoes and cut each onion into wedges.
Drop the carrots, parsnips and potatoes into the boiling water, bring back to the boil and cook for 5 minutes.
Tip your parboiled veg into a large nonstick roasting tin and add the onion wedges, Mix together with a tbsp of olive oil, mustard, honey and oregano in a small bowl and season. Pour two-thirds of the mixture over the veg, toss together and spread out in an even layer. Roast for 20 minutes.
Pop your pork chops in a frying pan and fry for 2 mins either side until brown.
Quarter and core the apples.
Take the veg out of the oven, add the apples to the roasting tray and give it all a stir. Put the chops on top. Drizzle the rest of the honey mixture over the chops and roast everything for 25-30 minutes until the veg and apples are tender and the chops are cooked through.