This simple pork chop tray bake is the perfect late Summer, early autumn dinner with lots of roasted root vegetables, fresh figs and a slurp of balsamic vinegar.
A Fruity Porky Tray Bake!
You can’t beat a good tray bake recipe for a simple low maintenance dinner. They often involve chucking stuff into a pan and walking away.
This recipe takes the very slightly more involved approach of staggering what gets added to the pan.
But so long as you can tell the time then it is no hassle!
This ensures that everything is perfectly cooked. Parsnips and carrots do not cook in the same amount of time as pork chops or green beans.
It is the same approach I took with my Baked Sea Bass Tray Bake Earlier in the year.
Choosing the Pork.
And that is nice thick cut pork chops. The should be 2-3cm thick and weigh around 300g each.
This allows you to get a nic clour on the outside and still retain moisture on the inside.
These pork chops are bone-in from the centre of the loin.
I love roasting meat on the bone, whilst testing has shown it does not increase moisture retention it does help with aroma.
Let’s face it the smell of food is every bit as important as the flavour!
You can swap out the vegetables used for this pork chop tray bake base don season if you like.
Figs have two seasons, the first very short and it happens at the end of May/start June.
At this time of year you could use these fresh figs with swiss chard stalks, fresh radishes and green beans.
To change the timing you would need to put the pork and vegetables in at the same time with the exception of the green beans. These still get added for the last 10 minutes.
The second season is in late summer through most of Autumn. Then you can add a whole smorgasbord of other vegetables.
Swapping out the carrots and parsnips for turnips and swede (rutabaga) works well. As would Jerusalem artichokes or even artichoke hearts.
Let your imagination run wild!
Chucking a load of great ingredients in a roasting tray is a fab way of creating a simple meal, this pork chop tray bake features, root vegetables, green beans and fresh figs.
- 2 Thick Cut Pork Chops
- 200 g (1.5 Cups) Carrots
- 200 g (1.5 Cups) Parsnips
- 100 g (2/3 Cup) Shallots
- 4 Fresh Figs
- 100 g (1 Cup) Green Beans
- 50 ml (3 Tbsp + 1 Tsp) Balsamic Vinegar
- 1 Tbsp Honey
- Salt to taste
- Black pepper to taste
- 1.5 Tbsp Olive Oil
- Sprig Thyme
- Peel the shallots, cut them in half and remove any "furry" bits from the root but leave enough to hold them together.
- Cut the carrots and parsnips into 1.5cm chunks.
- Add the shallot, carrot and parsnip to a roasting tray.
- Pour over 1 tablespoon of olive oil, season with salt and pepper.
- Strip the leaves from the thme and mix well together.
- Roast in the oven at 200°C or 400°F for 20 minutes.
- Rub the remaining olive oil into the pork chops and season generously with salt and pepper.
- Sear in a hot pan for a couple of minutes on each side to get a nice colour.
- Nestle in the seared pork among the roasted vegetables.
- Return the frying pan for the pork to the heat and add the honey and balsamic and scrape the bottom of the pan.
- Pour over the pork and vegetables.
- Return to the oven for another 10 minutes.
- Cut the figs into quarters and top and tail the green beans.
- Add the figs and green beans for a final 10 minutes or until the pork reaches an internal temperature of 63°C of 145°F.
Amount Per Serving: Calories: 746Total Fat: 29gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 132mgSodium: 465mgCarbohydrates: 79gFiber: 15gSugar: 45gProtein: 46g
Calorific details are provided by a third-party application and are to be used as indicative figures only.