how to make ultimate Tray baked pork chops with fennel, apple and parsnip

How’s your day? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tray baked pork chops with fennel, apple and parsnip. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tray baked pork chops with fennel, apple and parsnip is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tray baked pork chops with fennel, apple and parsnip is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 3 parsnips, peeled, quartered lengthways
  • 2 fennel, trimmed, quartered lengthways
  • 4 garlic cloves
  • 1 cup (250ml) chicken stock, warmed
  • 2 teaspoons wholegrain mustard
  • 1 tablespoon honey
  • 2 teaspoons olive oil
  • 4 (about 1.5kg) Coles Australian pork forequarter chops
  • 2 red apples, cored, quartered
  • 1/4 cup sage leaves
  • Baby kale salad leaves

Method

  • Step 1
    Preheat oven to 200C. Place parsnip, fennel and garlic in a large roasting pan. Combine stock, mustard and honey in a jug. Season with salt and pepper. Pour over vegetables. Cover roasting pan tightly with foil. Roast for 20 mins.
  • Step 2
    Meanwhile heat oil in a large frying pan over medium-high heat. Season pork with salt and pepper. Cook, in batches, for 2 mins each side or until browned. Transfer to a plate.
  • Step 3
    Arrange the chops around the vegetables. Add apple and sage leaves. Cook, uncovered, for a further 30 mins or until vegetables and chops are cooked through. Serve chops with baked vegetables, pan juices and baby kale leaves.

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