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Pork chops with roasted pear, apple and new potatoes

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Tender pork chops are fantastic roasted with fruit, creating a wonderful winter warmer that will feed the family.
Serves
2
Prep
20 minutes
Cook
45-50 minutes
Each 459g serving contains (excludes serving suggestion)
KCal
421
Carbs
49.40g
Fibre
6.60g
Protein
31.20g
Fat
10.10g
Saturates
3.60g
Sugars
32.00g
Salt
0.60g
Portion Fruit & Veg
1
Ingredients
Ingredients
1 tsp rapeseed oil
2 lean pork chops
freshly ground black pepper
2 eating apples, quartered and cored
1 large pear, quartered and cored
200g new potatoes, cut into chunks
1 small onion, cut into wedges
grated rind and juice 1 orange
1 tsp fresh thyme or half tsp dried
1 tbsp wholegrain mustard
2 tsp runny honey
2 tbsp half-fat crème fraiche
Method
  1. Preheat the oven to 180°C/ gas mark 4. Heat the oil in a frying pan, trim any fat from the pork chops, sprinkle with pepper and add to the pan, fry for 1–2 minutes on each side until golden.
  2. Place in an ovenproof dish and add the apple, pear, potatoes and onion.
  3. Mix together the orange rind and juice, thyme, mustard and honey and pour over.
  4. Cover the dish with foil and bake for 20 minutes, then remove the foil and mix well before baking for a further 20-30 minutes.
  5. Stir through the crème fraîche and serve with vegetables such as wilted spinach.
Chefs tips
  • You could use dried sage rather than thyme, or add a kick with English mustard instead of wholegrain.
  • For a veggie version, replace the pork with chunks of beetroot, carrot and butternut squash. Sprinkle with feta  10 minutes before the end of the cooking time.
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