Pork & parsnip traybake

• large parsnips↗4

  (about 500g/1lb 3oz), peeled and cut lengthways into 6

• red onions↗2

  each cut into 8 wedges through the root

• olive oil↗2 ½ tbsp tbsp
• wholegrain mustard↗1 ½ tbsp tbsp
• pork chops↗4

  fat trimmed

• clear honey↗1 ½ tbsp tbsp
• sage leaves↗small handful

  small handful

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. Put the vegetables in a roasting tin, season and toss with 2 tbsp oil and 1 tbsp mustard. Roast for 20 mins. Meanwhile, place a frying pan over a high heat. Season the pork chops and rub with the remaining oil. Fry the chops for 30 secs-1 min each side until just browned – turn on their sides to brown any fat.

2. 2

   Stir the veg, then place the chops on top and rub them with the remaining mustard. Roast for a further 15 mins. Drizzle with honey and scatter over the sage, then return to the oven for 5 mins or until the pork is cooked through. Serve with the juices from the tin.