2 Vivaldi, cubed
1 red onion, sliced in wedges
1 tart, green, eating apple, cut into 8 wedges (ideal for this recipe would be Granny Smith)
2 small parsnips, quartered lengthways
3-4 sprigs thyme
1tbsp olive oil
2 large pork chops, on the bone, rind removed
1tbsp cider vinegar
Preheat oven to 190°C/170°C fan.
In a bowl mix the cubed potato, red onion, apple, parsnips and thyme with olive oil and salt and
pepper. Add to a lined baking tray, place in the oven and roast for 30 minutes. Remove the apple from the tray and set aside.
Heat a heavy based pan, season the pork chops and cook over a high heat for 2 mins each side, until golden (sear fat side too). Remove to a plate, and then add the apple slices to the pan to brown.
Remove the veg from the oven, add the apple slices and cider vinegar and toss to mix. Top with the pork chops and return to the oven for a further 10 minutes.
Recipe courtesy of lovepotatoes.co.uk
Serving size 2