Tray Baked Pork Chops with Herby Potatoes, Parsnips, Pears and Minted Bread Sauce

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This is not as complicated as it sounds! Its one of those stick everything into the oven dishes and wait! Your home will be filled with delicious smells as the pork chops roast in the gorgeous herby lemony garlicy deliciousness. The key here really is to try an find THICK pork chops. Otherwise you need to put your veggies in first and your pork chops in a little later. you can also use chicken thighs or chicken pieces or lamb chops will also work beautifully. The bready sauce seems a bit strange but is delicious smeared over the chops! Its a perfect winter sunday lunch meal.

6-8 thick pork chops

3 parsnips, peeled

3 small smooth skinned pears – cores removed

4 large potatoes , scrubbed

Salt and freshly ground black pepper


For the Marinade:

2 handfuls of fresh rosemary (no stalks – leaves only)

6 cloves of garlic, peeled

The juice and zest of 3 lemons

5 tbsp olive oil

Freshly ground black pepper


For the Minted bread sauce:

3 handfuls of fresh mint (no stalks – leaves only)

1 handful of chopped ciabatta loaf

Salt and freshly ground black pepper

2 tbsp whole grain mustard

1 tbsp red wine vinegar

2 tbsp olive oil


–       Start with making the marinade. Mix all the marinade ingredients together in a small food processor and blitz until well combined. Cut slits into the pork chop fat to prevent the chops from lifting up during cooking and then rub the marinade all over the pork chops. Place them in a glass or ceramic dish. Cover and refrigerate overnight or for at least 2 hours. This marinade can work with Lamb, chicken and beef as well if you want to switch the recipe up a bit.

–       Preheat your oven to 220 C. Wash the parsnips, pears and potatoes. Cut the parsnips and pears into quarters. Slice your potatoes up into wedges (you can leave the peels on or remove them).

–       Take the pork chops out of the marinade and toss all the veggies and pears and pork chops together getting the marinade mix to coat everything. Line one or two baking trays with foil and brush lightly with a little olive oil. Then spread it all out on a large baking tray (or even on two if you can fit that into your oven) Try not to overcrowd the baking tray. Season well with salt and a bit more pepper and then place in the oven to roast for 45 minutes.

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–       While that is roasting you can make the minted bread sauce by placing all the ingredients for the bread sauce into a food processor and blitzing it all up until well combined. If it’s a bit  thick you can add a touch of water to loosen it a bit. Let it sit while the chops are roasting as the flavour develops well as it sits. You can taste and balance flavours if need be.

–       Serve the veggies on a plate with the chops on top and then top with sauce.


Serves 4

Recipe by Janet Swanepoel



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