Baked Pork Chops With Roasted Potatoes, Parsnips And Carrots

1. 1

   Preheat the oven to 425 degrees F.

2. 2

   Cut the potatoes in half, (leave peel on) Peel and slice the parsnips and carrots lengthwise.

3. 3

   Place the parsnips, carrots, onion, potatoes, and all the garlic cloves in a tray and coat and toss generously with extra virgin olive oil.

4. 4

   (I use my lasagna pan) Add some he fresh thyme (including sprigs), salt and pepper, toss again.

5. 5

   Then place in oven for 15 minutes.

6. 6

   While the vegetables are in the oven, sprinkle some thyme, lemon zest, salt and pepper onto the chops.

7. 7

   Then place them in the tray on top of vegetables and add the apples.

8. 8

   Sprinkle a little extra virgin olive oil, and the juice of half the lemon on top of chops.

9. 9

   Return to oven.

10. 10

    Cook for around 45 minutes until the meat is tender and the vegetables are golden.

11. 11

    Tip: I like to serve a piece of the quartered apple per plate, and I also take the peel off the cooked garlic and serve a couple cloves per plate.

* Per serving · 4 servings · Values may vary.

No additional tips available.