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Parsnip, pork and apple traybake

Parsnip, pork and apple traybake


This hearty dish is a warming way to enjoy tasty British parsnips from Co-op

  • Feeds 2 Feeds 2
  • Ready in 50 minutes

Each serving contains

  • Energy
    2765kj 660kcal
  • Fat
    High 37%
  • Saturates
    High 40%
  • Sugar
    High 37%
  • Salt
    Low 37%

% of adult’s reference intake | Carbohydrates per serving : 54g


  • 3 Co-op British parsnips, peeled and sliced lengthways
  • 2 Co-op British apples, cored and sliced into rings
  • 1 tbsp Co-op olive oil
  • 1 onion, chopped
  • 1 tsp dried thyme
  • 2 Co-op British pork loin chops
  • 2 tbsp white breadcrumbs
  • 15g Co-op Parmesan, finely grated
  • 100ml cider
  • 120g green beans
  • 1 tbsp Dijon mustard


  1. Preheat the oven to 190°C/fan 170°C/Gas 5
  2. Put the parsnips and apples in a roasting tin
  3. Heat the oil in a frying pan then cook the onion and thyme for a few mins to soften
  4. Spoon into the tin and mix
  5. Fry the pork chops in the pan for 3-4 mins on each side, until golden, then add to the tin
  6. Sprinkle over the breadcrumbs and Parmesan, season with black pepper, and roast for 25 mins
  7. Add the cider to the tin and roast for 5 mins more, until the pork is cooked through. Leave to rest for 5 mins
  8. Meanwhile, boil the beans for 3-4 mins, drain, then serve with the pork, parsnips and apples, some pan juices and a dollop of mustard

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