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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
Pork and apple, it's a tried and true combination and this tray bake takes it to a new level with oven baked appley goodness!
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
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
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.
Pork and apple, it's a tried and true combination and this tray bake takes it to a new level with oven baked appley goodness!
4 pork 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
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.
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