Autumnal Potato, Pork & Apple Traybake

Prep in:
10 mins
Cook in:
40 mins
Serves:
2
Per Serving %RI
KCAL 604 30%
Fat 13.5g 19%
Sat Fat 2.8g 14%
Sugar 19.2g 21%
Salt 0.3g 5%

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.

Ingredients

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

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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