Pork chops with roasted parsnips, pears and potatoes
Deliciously succulent marinated pork chops, roasted with parsnips, pears and potatoes. Less fuss than your average Sunday roast, and all the satisfaction.The quantities here will serve eight, though are easily halved or quartered for smaller groups.
- 6 parsnips, peeled and quartered
- 100ml olive oil, plus some for grilling
- 12 cloves garlic, peeled and smashed
- 4 large sprigs rosemary, bruised to release the flavour
- Zest of 3 lemons
- Freshly ground black pepper
- Sea salt
- 8 pork loin chops
- 6 - 8 potatoes (depends on a size of potatoes)
- 4 pears, cored and quartered
1. In a large roasting pan, mix 100ml of olive oil with the garlic, rosemary, lemon zest and generous amounts of pepper. Arrange the pork chops in the pan in a single layer and turn to coat. Marinate the chops for 1 hour at room temperature or for up to 12 hours in the refrigerator: return to room temperature before roasting.
2. Heat the oven to 220 deg C or Gas Mark 7. Remove the pork chops from the marinade; scrape off the rosemary, lemon and garlic and let the marinade drip back into the roasting pan. Transfer the chops to a plate.
3. Add the parsnips, pears and potatoes to the roasting pan, season with plenty of salt and toss to coat with the marinade. Arrange on two baking trays and roast for about 40 minutes, turning occasionally, until the vegetables are tender. Switch the trays round from top to bottom and turn them front to back halfway through roasting.
4. Meanwhile, heat a little olive oil in a large griddle or frying pan. Season the pork chops with sea salt, add them to the pan and sear over high heat, pressing down for the first 30 seconds on each side. Cook until golden brown on both sides, approximately 5 minutes total - you'll probably need to do them in a few batches.
5. Place 4 pork chops on top of the vegetables on each baking tray and roast for about 8 minutes to finish the cooking.
6. Transfer the pork chops and roasted vegetables to a large platter and serve with leafy greens (Brussels tops tossed in a little butter and nutmeg are pictured here).