- 2 Large Carrots (peeled, quartered, and blanched).
- 2 Parsnips (peeled, quartered & root removed).
- 2 small Onions (peeled).
- 1 Tbsp Maple syrup.
- 4 sprigs thyme.
- 1 Tsp chopped Sage.
- 2 Apples (peeled & quartered).
- 1 Tsp Curry Powder.
- 1 small Red Chilli chopped.
- 1 piece of chopped fresh Ginger.
Method:
1. In a bowl combine the olive oil, lemon juice, garlic, thyme, add the pork chops, and leave to marinate for at least one hour.
2. Toss the root vegetables and thyme in olive oil and season with sea salt and freshly ground black pepper, place on a roasting tray cut side down, and bake in the oven at 180° for 20 minutes.
3. Heat a saucepan, add a teaspoon of olive oil and a good knob of butter, add the spices & apples, toss over low heat for a few minutes, add chilli and ginger and cook for a couple of minutes.
4. Heat a large pan over high heat, with a little oil, add pork chops, season, reduce to medium heat and cook both sides for 3/4 minutes, add a knob of butter and the marinade ingredients and baste chops.
