Ingredients
Four parsnips, peeled and quartered lengthways
Four carrots, peeled and quartered lengthways
Four pork chops, medium thickness
One table spoon olive oil
300g cider and mustard sauce
Mashed Potato
Green Beans
Equipment
Pan
Corrinder
Shallow roasting tin
1. Preheat the oven to 200 degrees C/gas mark 6 and partly cook parsnips and carrots in boiling water
2. Drain then arrange in the roasting tin with the pork chops.
3. Drizzle oil and seasoning over the roasting tin.
4. Roast for 20-25 minutes, then pour over the sauce.
5. Cook for another 20-25 minutes until the juices run clear and and there is no pink meat, the vegetables are tender and the sauce is bubbling
6. Serve with the mashed potato and beans.