It's very easy to simply grill or fry a pork chop and then serve it with a selection of vegetables. The problem I have with this is that pork is quite a dry meat and so the addition of some liquid is quite vital. This traybake ensures that everything is cooked fully and you get a sauce with it that is thickened naturally by the potatoes. You can add or substitute other root vegetables such as celeriac and parsnips. If you have a shallow casserole dish this can be cooked all in one pan otherwise you can start in off in a large frying pan and then transfer it an oven-proof dish.
Equipment: 12in (30cm) shallow casserole dish or large frying pan and an oven-proof dish, large plate.
2 tbsp (30ml) Oil
4 Pork chops
1 Large onion
4 Medium sized potatoes, peeled and diced
3 Carrots, diced
8 fl oz (250ml) Chicken stock
1 tbsp (15ml) Runny honey
tbsp (15ml) Wholegrain mustard
Seasoning to taste
1. Pre-heat the oven to 180°C/Gas mark 4.
2. Heat the oil in the pan and then brown the pork chops on both sides. Remove from pan and set to one side.
3. Add the onions to the pan and fry until they start to soften and then add the potatoes and carrots.
4. Cook the vegetables for a few minutes before stirring in the chicken stock.
5. If required transfer the vegetable mixture to an oven-proof dish and put in the oven for 20 minutes.
6. Take the dish out of the oven and drizzle over the honey. Place the pork chops on top and spread the mustard on each one. Add any seasoning you want.
7. Put back into the oven for 20 minutes and then serve immediately.