Pork Chop Traybake

Name: Pork Chop Traybake with Honey and Mustard Drizzle
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: British
Ingredients: 4 Pork Chops; 500g Carrots (peeled and chopped into thick batons); 500g Parsnips (peeled and chopped into thick batons); 500g Baby Potatoes (cut in half); 1 Red Onion (peeled and cut into eight chunks); 5 Tablespoons Olive Oil; 3 Tablespoons Wholegrain Mustard; 3 Tablespoons Honey; 3 Fresh Sage Leaves (finely chopped); 1 Sprig Thyme (leaves removed and stem discarded); Pinch Salt and Pepper

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Easy Pork Chop Traybake with a sweet and tangy honey mustard drizzle – the perfect midweek meal! Juicy chops, roasted veggies, and a quick drizzle make this stress-free recipe a family favourite. Great for busy parents looking for a simple yet tasty dinner idea!

I love a traybake dinner. Quick, easy, barely any washing up, and super tasty.

However, I don’t always love a baked pork chop. They can be dry, tough and a bit boring, never mind fiddly to eat.

This is one of the few pork chop recipes that I absolutely love, and the whole family enjoys. Delicious oven-baked pork chops with potatoes with plenty of mustard and honey drizzle to keep the chops juicy and tasty.

Pork chops with carrots, potatoes, parsnips and onions on baking tray.

Why I Love this Pork Chop Traybake

I love this Honey and mustard pork chops recipe because:

It’s a Pork and parsnip traybake recipe with proper Sunday lunch vibes, but much quicker and easier, with a lot less washing up.
The honey and mustard sauce complements the pork really well.
It’s a proper autumn-winter recipe.
Traybake’s make great midweek dinners.

served pork chop with potatoes, carrots, parsnips and onions.

Ingredients For Honey and Mustard Pork Chop Traybake

When I make my Honey mustard pork chops, I use:

Pork Chops – If your pork chops have a thick rind, carefully chop this off.

Carrots

Parsnips

Baby Potatoes

Red Onion

Olive Oil – Other cooking oils like vegetable oil will work, too.

Wholegrain Mustard

Honey

Sage Leaves – You can swap to 1 teaspoon of each herb in dried form, but if you have got fresh, they are worth using.

Thyme – Rub the sprig between your fingers to remove the leaves from the stem, and then discard the stem.

Salt and Black Pepper

ingredients for pork chop traybake. Chops, parsnips, salt and pepper, onion, thyme, sage, mustard, carrots, oil, potatoes and oil.

You’ll Also Need

When I make this Pork chop traybake recipe, I use:

Chopping board and sharp knife
Large frying pan
Potato Peeler
Large bowl
Small bowl and spoon
Large Saucepan
Colander
Tongs
Spatula
Large deep baking tray or Large roasting tin
Food thermometer

How to Make Pork Chop and Root Vegetable Traybake – Step-by-Step Instructions

Full, easy-to-follow instructions and quantities are available in the recipe card at the bottom of this post.

Step One

Place the potatoes, carrots, and parsnips in a large pan of salted water and bring them to a boil. I keep mine fairly chunky but cut them smaller if you prefer.

You might need two pans.

Step Two

Simmer for 5 minutes to parboil. They don’t need to be soft. You’re just giving them a head start.

Step Three

Drain and tip into a large mixing bowl.

potatoes, carrots and parsnips in colander.

Step Four

Preheat the oven to 180 degrees and find a large baking tray or roasting tin. It’s not a huge meal, so you don’t need a massive roasting tin, but I recommend a tray with walls.

Step Five

Mix four tablespoons of the oil in a small bowl with the mustard, honey, salt and pepper.

Step Six

Tip half of this mixture into the bowl with the potatoes and vegetables.

Step Seven

Add half of the sage and thyme.

Step Eight

Toss well to coat.

parsnips, carrots and potatoes tossed in honey mustard and oil in bowl.

Step Nine

Tip onto the baking tray and spread out evenly.

Step Ten

Nestle on the onions.

potatoes, parsnips, carrots and red onion on baking tray.

Step Eleven

Roast for 20 minutes.

Step Twelve

While the vegetables are roasting, warm the rest of the oil in a non-stick frying pan over medium heat on the hob.

Step Thirteen

Fry the pork chops on each side (including the edges) for a few minutes until the outsides are browned.

To fry the edges, I hold them in place with my kitchen tongs, just touching the uncooked parts to the pan to sear. The whole process takes between 5 and 10 minutes, depending on the size and shape of the chops.

Remember, you don’t need them to be cooked through. You’re just searing the outsides.

Step Fourteen

Remove to a plate. Or, if it’s been 20 minutes, move straight to the next step from the pan.

Step Fifteen

After 20 minutes, remove the tray from the oven and toss thoroughly. If anything is stuck, give it a little nudge with your spatula.

Step Sixteen

Nestle on the pork chops.

Step Seventeen

Drizzle over the remaining honey mustard mixture and sprinkle on the rest of the herbs. If you want, flip the pork to make sure you coat both sides in herbs and oil.

cooked potatoes, parsnips, carrots and onion with 4 pork chops nestled on top.

Step Eighteen

Roast for a further 20 minutes until the veggies are soft in the middle and crisp on the outside and the pork is cooked through, using a food thermometer to make sure the centre is above 75 degrees C.

Step Nineteen

Return to the oven for a few minutes if needed.

Serving Suggestions

Everything you need is on the tray! We take a pot of apple sauce to the table because it’s yummy, and you could add some stuffing and even gravy if you wanted to, but you can serve it straight off the tray and eat it as it is.

My daughter isn’t keen on parsnips, so I cook some frozen peas for her instead.

Variations

One of the best things about traybake is that they are super versatile.

Add Apples

Pork Chop and Apple Traybakes are very popular.

Core 2-3 apples and chop into wedges before adding to the tray for the last 20 minutes of the bake.

Use Dried Herbs

We grow a few herbs in our garden, sage and thyme included.

I like to use fresh when I can, but if you don’t have them, use dried instead.

Air Fryer Pork Chop Traybake

You can air fry your pork chop traybake if there’s space in your air fryer basket.

I recommend following this recipe as it is, with your air fryer at 180 degrees C. Check after 15 minutes instead of 20, and use a food thermometer.

Another option is changing the veggies or skipping the red onions if you don’t like them.

Leftovers

I recommend only cooking what you need to avoid leftovers, as the pork will become drier the more it’s cooked.

But leftovers can be reheated if you have any. Reheat in the oven or microwave until the pork is piping hot. I recommend using a food thermometer to make sure.

Storage

Remove leftovers from the baking tray to cool in a clean tub or bowl (don’t leave out for longer than 2 hours) cover and then place in the fridge for a day or two, as long as it’s all still within date.

Pork chops with carrots, potatoes, parsnips and onions on baking tray. Served portion to the side.

FAQ

What is the best way to cook pork chops without them drying out?

Searing in a pan before gently roasting helps to stop them from drying out.

What is the secret to juicy pork chops?

Using a honey and mustard drizzle helps the pork chops to be juicy.

Should I cover pork chops in the oven?

If you are roasting for a long time, it can be a good idea to cover them, but it isn’t essential.

Other Recipes

If you like this easy pork chop tray bake recipe, you might also want to try these pork recipes: