Sear pork chops, then oven-roast with red onions and root vegetables for an easy weeknight dinner
Ingredients
- 4 large parsnips (about 500g/1lb 3oz), peeled and cut lengthways into 6
- 2 red onions, each cut into 8 wedges through the root
- 2½ tbsp olive oil
- 1½ tbsp wholegrain mustard
- 4 pork chops, fat trimmed
- 1½ tbsp clear honey
- small handful sage leaves
By Good Food
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