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pork chop traybake with root vegetables and a honey and mustard dressing.
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Pork Chop Traybake with Honey and Mustard Drizzle

This easy Pork Chop Traybake with a honey and mustard drizzle is perfect for a quick, stress-free midweek meal. Juicy pork chops and roasted vegetables come together in one tray, topped with a sweet and tangy drizzle that the whole family will love! Ideal for busy parents looking for a simple and delicious dinner idea.
Course Dinner
Cuisine British
Keyword midweek meal recipes, pork recipes, traybake dinners
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 Servings
Calories 646kcal
Author Donna

Ingredients

  • 4 Pork Chops
  • 500 g Carrots peeled and chopped into thick batons
  • 500 g Parsnips peeled and chopped into thick batons
  • 500 g 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

Instructions

  • Place the potatoes, carrots, and parsnips in a large pan of salted water and bring them to a boil.
  • Simmer for 5 minutes to parboil.
  • Drain and tip into a large mixing bowl.
  • Preheat the oven to 180 degrees and find a large baking tray or roasting tin.
  • Mix four tablespoons of the oil in a small bowl with the mustard, honey, salt and pepper.
  • Tip half of this mixture into the bowl with the potatoes and vegetables.
  • Add half of the sage and thyme.
  • Toss well to coat.
  • Tip onto the baking tray and spread out evenly.
  • Nestle on the onions.
  • Roast for 20 minutes.
  • While the vegetables are roasting, warm the rest of the oil in a non-stick frying pan over medium heat on the hob.
  • Fry the pork chops on each side (including the edges) for a few minutes until the outsides are browned.
  • Remove to a plate.
  • After 20 minutes, remove the tray from the oven and toss thoroughly.
  • Nestle on the pork chops.
  • Drizzle over the remaining honey mustard mixture and sprinkle on the rest of the herbs.
  • 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.
  • Return to the oven for a few minutes if needed.