Tray-baked pork chops with herby potatoes, parsnips, pears and minted bread sauce

Chef: Jamie Oliver
Tray-baked pork chops with herby potatoes, parsnips, pears and minted bread sauce

8 pork chops, or 4 double pork chops

3 parsnips

3 smooth-skinned pears

680g potatoes, scrubbed

Salt and freshly ground black pepper

For the rosemary, garlic and lemon marinade:

2 good handfuls of fresh rosemary, pounded

6 cloves of garlic, crushed

10 lugs of olive oil

3 lemons, halved, juiced and skin squashed

Freshly ground pepper

For the minted bread sauce:

3 handfuls of fresh mint

1 handful of chopped bread

Extra virgin olive oil

Salt and freshly ground black pepper

2 teaspoons mustard

Red wine vinegar

Mix all the ingredients for the rosemary, garlic and lemon marinade together, massage onto the pork chops and ideally, leave for 1-6 hours for maximum flavour. Preheat the oven to 220°C/425°F/gas 7. Wash the parsnips and pears and slice into quarters lengthwise, removing the cores from the pears, then cut the potatoes into ¼ inch thick pieces. Dry them with kitchen paper, and then put them into an appropriately sized roasting tray with the parsnips, pears, pork chops and the marinade. Toss over to lightly coat everything then season and roast in the oven for 45 minutes to an hour, depending on the size of the chops. While the chops and veg are cooking, make the minted bread sauce. Finely chop 3 parts min to1 part bread and stir in some olive oil until the mix has ‘loosened’. Then balance the flavours by carefully seasoning, adding the mustard and splashing in some vinegar to taste. Its great smeared all over the pork. 


Main ingredients

Recipe Type
Dinner, Budget, Easy, Entertaining, Family Dinners, One Pot

Special Info
Nut free, Egg free, Pregnant Mums

Level of Difficulty

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