Ingredients:
4 pork chops
6 medium parsnips
6 medium carrots
15 -20 baby red potatoes
1 onions ( peeled and quartered)
1 mutsu apples ( quartered, peel on)
1/3-1/2 cup extra virgin olive oil
5 -6 sprigs fresh thyme
8 cloves garlic ( skins left on)
1 lemons ( zested and juice of half)
salt
fresh ground black pepper
Directions:
Preheat the oven to 425 degrees F.
Cut the potatoes in half, (leave peel on) Peel and slice the parsnips and carrots lengthwise.
Place the parsnips, carrots, onion, potatoes, and all the garlic cloves in a tray and coat and toss generously with extra virgin olive oil.
(I use my lasagna pan) Add some he fresh thyme (including sprigs), salt and pepper, toss again.
Then place in oven for 15 minutes.
While the vegetables are in the oven, sprinkle some thyme, lemon zest, salt and pepper onto the chops.
Then place them in the tray on top of vegetables and add the apples.
Sprinkle a little extra virgin olive oil, and the juice of half the lemon on top of chops.
Return to oven.
Cook for around 45 minutes until the meat is tender and the vegetables are golden.
Tip: I like to serve a piece of the quartered apple per plate, and I also take the peel off the cooked garlic and serve a couple cloves per plate.
Servings: 4
Time preparation: 5 min.
Time total: 65 min.