Recipe: Roasted pork chops, parsnips & Jerusalem artichokes

Chloe Edwards of Seven Sisters Spices shares her recipe for Peter Richards pork chops, parsnips and Jerusalem artichokes roasted with lemon, honey and wholegrain mustard.

sss-porkchopsPork chops, parsnips and Jerusalem artichokes

Serves 4

6 small pork loin chops
5 parsnips
500g Jerusalem artichokes
I garlic bulb
1 lemon
3 bay leaves
Salt and pepper

For the roasting liquor:
1 tbsp wholegrain mustard
2 tsp runny honey
2 tbsp olive oil
1 tbsp dark soy sauce

Pre-heat oven to 200ºc

Mix all the liquor ingredients together in a small bowl.

Break up the garlic bulb and lightly smash each clove with a knife but leave the skins on.

Peel the parsnips and Jerusalem artichokes and cut them into similar sized pieces, roughly thumb sized. Place in a roasting pan. Quarter the lemon and squeeze over the chopped veg chucking the squeezed quarters into the pan too. Add the garlic, bay leaves and pork chops to the pan, add a generous pinch of salt and a good few turns of pepper. Pour over the liquor and mix well, this is best done with your hands.

Put in a hot oven, about 200ºc, and roast for about 45 minutes, turning the contents of the pan about half way through to ensure it’s all well coated in the juices. This dish is so easy it even makes the gravy for you.

This dish can be chopped and changed: swap the pork for chicken or sausages, change the veg to onions and potatoes or leeks and squash or any combination you have to hand, really.

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