Roast Pork Chops with Parsnips and Pears

Roast Pork Chops with Parsnips and Pears


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A full meal of pork chops, roast potatoes, parsnip and red onions all roast together with ripe pears in a sweet maple syrup and sage sauce. A one pot Sunday roast.

Zoë Harpham

Serves: 4 

  • 4 lean pork chops, trimmed of all excess fat
  • 2 tablespoons olive oil
  • 2 garlic cloves, finely diced
  • 2 tablespoons chopped fresh sage
  • 1/2 teaspoon fennel seeds, roughly crushed
  • 1/4 cup (60ml) balsamic vinegar
  • 2 red onions, quartered
  • 500g potatoes, peeled, quartered and parboiled
  • 2 large parsnips, peeled and quartered lengthways
  • 1 large pear, ripe but firm
  • 2 tablespoons maple syrup
  • a few sprigs of fresh sage (optional)

Preparation:30min  ›  Cook:55min  ›  Extra time:1hour marinating  ›  Ready in:2hours25min 

  1. Place the chops in a wide dish. Sprinkle over the oil, garlic, sage, fennel seeds and 2 tablespoons of the balsamic vinegar. Turn to coat evenly, then cover and place in the refrigerator to marinate for 1 hour.
  2. Preheat the oven to 200 degrees C. Combine the onions, potatoes and parsnips in a large roasting tin. Add the pork chops with their marinade and turn the vegetables to coat evenly. Spread out the vegetables in a single layer, with the chops on top. Season to taste. Roast for about 40 minutes until the vegetables are tender and golden.
  3. Core the pear and cut into eight slices. Toss in the remaining balsamic vinegar and the maple syrup. Remove the roasting tin from the oven and arrange the pear slices over the chops, spooning over the syrup mixture.
  4. Return to the oven and roast for a further 10–12 minutes until the pears are tender. Serve the pork chops topped with the pear slices and juices, with the roasted vegetables alongside and, if you like, sage leaves scattered over the top.

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