Main

Pork and apple traybake

⏱ Prep 30 min · Cook 65 min❄ Freezes up to 3 months

Portions:

Ingredients

Pork chops700g

Potatoes, large, peeled and cut into chunks800g

Carrot, cut into chunks4

Parsnip, cut into chunks2

Apple, cored and cut into wedges2

Red onion, cut into wedges2

Garlic cloves, crushed3

Olive oil6 tbsp

Chicken stock300ml

Cider vinegar4 tbsp

Dried sage2 tsp

Dried thyme2 tsp

Dried rosemary1 tsp

Black pepper1 tsp

1.Heat the oven to 200°C (fan 180°C). Arrange the potatoes and parsnip in a large roasting tray and cook for 20 minutes.
2.Heat half the olive oil in a large pan over medium-high heat and sear the pork chops on both sides until browned.
3.Add the seared pork chops, carrots, red onion and garlic to the tray with the potatoes and parsnip. Whisk the remaining olive oil with the stock and cider vinegar, then pour over. Sprinkle with the dried sage, dried thyme, dried rosemary and black pepper, and toss everything to coat.
4.Roast covered for 10 minutes.
5.Tuck the apple wedges in among the other ingredients and roast covered for a further 20 minutes, until the pork chops are cooked through (at least 75°C in the centre) and the potatoes and vegetables are tender.
6.To freeze, cool completely then cover tightly and freeze in the dish.

1.Serve straight away.
2.Or, if reheating from chilled, cover with foil and bake at 200°C (fan 180°C) for 35 minutes, until piping hot throughout. If desired, make more of the stock, cider vinegar and olive oil mix to pour over the dish.