|Sat Fat 2.8g||14%|
For this recipe, start with raw potatoes and cut into cubes.
Preheat oven to 190°C/170°C fan.
In a bowl mix the cubed potato, red onion, apple, parsnips and thyme with olive oil and salt and pepper. Add to a lined baking tray, place in the oven and roast for 30 minutes. Remove the apple from the tray and set aside.
Heat a heavy based pan, season the pork chops and cook over a high heat for 2 mins each side, until golden (sear fat side too). Remove to a plate, and then add the apple slices to the pan to brown.
Remove the veg from the oven, add the apple slices and cider vinegar and toss to mix. Top with the pork chops and return to the oven for a further 10 minutes.
2 Rooster potatoes, cubed
1 red onion, sliced in wedges
1 tart, green, apple, cut into 8 wedges (e.g. Bramley apples)
2 small parsnips, quartered lengthways
3-4 sprigs thyme
1tbsp olive oil
2 large pork chops, on the bone, rind removed
1tbsp apple cider vinegar
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"This is one of my favourite summer salads. It’s a great addition to any lunch, especially a picnic. The potatoes taste amazing tossed with asparagus in the creamy lemon and avocado mix, and then sprinkled with chives and spring onions. It’s simple but delicious! I can’t wait to hear what you all think of it."