Pork and Parsnip Traybake
Pork and Parsnip Traybake



  • 500g parsnips, peeled and cut lengthways into sixths
  • 2 red onions, sliced into wedges
  • 2.5 tbsp olive oil
  • 1.5 tbsp wholegrain mustard
  • 4 pork chops
  • 1 tbsp runny honey
  • Small handful of sage leaves
  • 1 crushed garlic clove
  • Preheat the oven to 220C. Pop the veggies in a roasting tin, season well and toss with 2 tbsp of oil and 1 tbsp of mustard. Roast for 20 mins. Meanwhile, season the pork well and rub with the rest of the oil. Fry for 30 seconds on each side - or until just browned - then fry on the sides to render any fat.
  • Stir the garlic into the vegetables, then place the chops on top and rub with the remaining wholegrain mustard. Roast for 15 mins, then drizzle with honey and scatter with sage before roasting for 5 minutes more. Serve with all the lovely tin juices.
40 mins
4 serving

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