Pork chops with caramelised apples, parsnip mash and honey glazed carrots
- 300g pork chops
- 1 apple
- 300g large potatoes
- 200g parsnips
- 150g carrots
- 50g honey
- Dice the potatoes and parsnips and cook in boiling water until tender.
- Trim the excess fat off the pork chops and place under a pre-heated grill for five to six minutes on each side. Remove the core from the apple and cut into wedges. Cook the wedges in a frying pan for five minutes in a drizzle of oil. Cook the carrots in boiling water until tender and finish in a frying pan with a little honey until they are glazed.
- Serve the chops with the parsnip mash and glazed carrots.
of your Guideline Daily Amount (GDA)