Pork chops with parsnips and maple pears

    2 hours 15 min

    A superb combination of flavours, conveniently roasted all in one big tin. The pork is best marinated ahead, if time allows. A spicy fruit relish would make a great accompaniment.

    6 people made this

    Serves: 4 

    • 4 lean pork chops, trimmed of fat
    • 2 tbsp olive oil
    • 2 garlic cloves, finely chopped
    • 2 tbsp chopped fresh sage
    • ½ tsp fennel seeds, roughly crushed
    • 3 tbsp balsamic vinegar
    • 4 potatoes, about 500g in total, peeled and quartered
    • 2 large parsnips, peeled and quartered lengthways
    • 2 red onions, quartered
    • 1 large pear, (such as Comice), firm but ripe
    • 2 tbsp maple syrup
    • TO GARNISH fresh sage leaves

    Prep:1hr20min  ›  Cook:55min  ›  Ready in:2hr15min 

    1. Place the chops in a wide dish. Sprinkle over the oil, garlic, sage, fennel seeds and 2 tbsp of the balsamic vinegar. Turn to coat evenly, then cover and place in the fridge to marinate for 1 hour.
    2. Preheat the oven to 200°C/gas 6. Combine the potatoes, parsnips and onions in a large roasting tin. Add the pork chops with their marinade and turn the vegetables to coat evenly. Spread out the vegetables in a single layer, with the chops on top. Season to taste. Roast for about 40 minutes until the vegetables are tender and golden.
    3. Core the pear and cut into 8 slices. Toss in the remaining balsamic vinegar and the maple syrup. Remove the roasting tin from the oven and arrange the pear slices over the chops, spooning over the syrup mixture.
    4. Return to the oven and roast for a further 10–12 minutes until the pears are tender. Serve the pork chops topped with the pear slices and juices, with the roasted vegetables alongside and fresh sage leaves scattered over.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (3)


    Not long enough for veg to cook. Wish I'd have read previous review first. Pears are lovely. Disappointred with the original timings- it ruined our meal as the chops dried out.  -  21 Apr 2011


    Something else. Par boil potatoes beforehand  -  21 Apr 2011


    wasnt mad about this recipe. the cooking time isnt long enough for the vegetables. i kept having to put it back in because the potatoes were raw, even tho i cut them into very small chunks. i would par boil them first. I found the sage very overpowering in this, i couldnt really taste anything else. On the plus side the pears with the maple glaze were delicious. i will definitely be using that element on a few other things.  -  05 Nov 2010