Pork Chop and Apple Tray Bake

SERVES 4 | 20 MINS PREP | 1 HR 20 MINS COOK TIME

INGREDIENTS

4 pork loin chops

1 Tbsp cooking oil

2 medium apples, cored and quartered

4 medium potatoes, washed and quartered or wedged

2 onions, peeled and quartered

1 tsp dried tarragon

1 cup chicken stock

1-2 bunches of asparagus (or ½ head broccoli, cut into florets if asparagus is not in season)

Salt and pepper

METHOD

Pre-heat oven to 160°C.

Heat cooking oil in a large frying pan that will fit all the pork chops. Season the pork chops both sides with salt and place in pan. Brown pork chops for 3 minutes on each side. 

Remove pork chops from pan and place in a roasting tray. Sprinkle pork chops with ½ tsp dried tarragon and arrange apple pieces on top.

Arrange potatoes and onions around the pork chops. Sprinkle over with ½ tsp dried tarragon. Season with salt and pepper.

Pour stock into the roasting tray. The pork chops should be partly submerged in liquid.

Bake at 160°C for 1 hour until pork chops are tender.

Remove tray from oven and increase oven temperature to 200°C.

Toss asparagus (or broccoli florets) in a bowl with 1 Tbsp oil and season with salt and pepper. Add to the roasting tray.

Roast for a further 10 to 15 minutes until asparagus is cooked.

RECIPE AND IMAGE THANKS TO PORK.CO.NZ

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