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.
Simple Fruity Pork Chop 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!
I am a passionate believer that an extra couple of minutes here or there really can escalate a meal form “nice” to “wow”.
In this recipe that means ensuring 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.
The season for figs is perilously short, although there is two of them.
The first being at the end of May and it lasts for around a month… Blink and you will miss them!
The second is at the end of Summer and the start of Autumn. They should start hitting the shelves at the end of August and then run through until mid October.
My lack of a sweet tooth is well documented here, but I adore fruit in savoury recipes. It is littered across my site with far too many examples to even begin to break out a few.
This recipe roasts figs, it is my favourite way to eat them, the go soft, jammy, sweet and sour.
They are great in tray bakes but also work really well in a salad like this roasted fig salad with blue cheese and ham.
Choosing the Pork.
Something big because thin pork chops never cook right in my opinion. They are often tough and disappointing to eat.
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 but it does help with aroma.
Let’s face it the smell of food is every bit as important as the flavour!
- 2 Thick Cut Pork Chops
- 200 g Carrots
- 300 g Parsnips
- 100 g Shallots
- 4 Fresh Figs
- 100 g Green Beans
- 50 ml 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.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 746 Total Fat: 29g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 132mg Sodium: 465mg Carbohydrates: 79g Net Carbohydrates: 0g Fiber: 15g Sugar: 45g Sugar Alcohols: 0g Protein: 46g