WHAT TO EAT THIS WEEKEND

Parsnip, pear and pork tray-bake recipe

This wintry one-pan roast is a dish to take your time over – the flavour-packed result makes a super tasty Sunday lunch

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This wintry one-pan roast is a dish to take your time over – the flavour-packed result makes a super tasty Sunday lunch

Posted

  • Serves 4
  • Preparation time 20 minutes
  • Cooking time 85 minutes
  • 4 bone-in pork chops (300–400g each)
  • 3 sprigs of rosemary
  • 6 garlic cloves, flattened
  • Finely grated or shredded zest of 1 lemon
  • 2 tbsp maple syrup
  • 2 tbsp olive oil
  • 800g parsnips, peeled and cut into thumb-sized batons
  • 4 banana shallots, peeled and halved
  • 2 large or 3 medium conference pears, quartered lengthways
  • 250g black pudding, cut into 1-2cm thick chunks
  • Peas or seasonal greens, to serve (optional)
  1. Use a sharp knife to trim the fat from each chop in one strip, leaving 0.5 to 1cm of fat next to the meat. Cut the strips into 3 to 4cm lengths and set aside.
  2. Bruise the rosemary with the blunt edge of a knife and put the sprigs in a freezer bag with the garlic, lemon zest, maple syrup, olive oil and a large pinch of black pepper. Add the pork chops, rub the marinade over them then and set aside (you could do this 12–24 hours in advance for maximum flavour).
  3. Preheat the oven to 220ºC/fan 200ºC/gas mark 7.
  4. Put the chunks of pork fat in a large roasting tin and place in the oven for 15 minutes, then add the parsnips and shallots, shake the pan and roast for 20 minutes.
  5. Remove the crackling pieces and set them to one side. Add the pears and cook for a further 20 minutes, moving the ingredients around after 10 minutes to ensure even crisping.
  6. Remove the tin and increase the temperature to 240ºC/fan 220ºC/gas mark 9.
  7. Shuffle the ingredients again, leaving enough space to place the black pudding directly on the tin’s surface. Sit the pork chops on top, season with sea salt and brush with any excess marinade. Return the pork crackling to the tin (ensuring they avoid any juice from the pears and parsnips, or the skin will soften), then roast for 15-20 minutes more, until the chops are firm and catching at the edges. Place the chops on a warm plate and roast the vegetables and crackling for a further three to five minutes. Serve immediately, with peas or seasonal greens if you wish.

Recipe extracted from The Borough Market Cookbook

Recipe extracted from The Borough Market Cookbook

by Ed Smith

Published by Hodder & Stoughton

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Tagged in:
Pork
Baking

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