Pork Chops with Honey Roasted Parsnips and Endives with a Mushroom Sauce Recipe

Pork chops are a staple in our house for a tasty simple supper. I think pork and mushrooms go so well together. We had some endives and parsnips in the fridge left over from our veg shopping earlier in the week. The honey works so well as endives can be slightly bitter. We also used mushrooms from the UK and they had also been in the fridge for a week and the flavour was delicious, we even ate some of them raw. This dinner was a big hug on a plate.

Ingredients (serves 2)

For the pork

  • 2 pork chops
  • knob of butter
  • drizzle of olive oil
  • seasoning

For the roasted parsnips and endives

  • 2 endives, cut into quarters
  • 8 baby parsnips, tops and tails trimmed
  • 15g butter
  • 1 tbsp runny honey
  • 60ml olive oil
  • sprig of thyme
  • seasoning

For the mushroom sauce

  • 8-10 brown mushrooms, sliced
  • 1 small red onion, peeled and finely chopped
  • 300ml chicken or pork stock
  • 20g butter
  • drizzle of olive oil for frying


For the roasted parsnips and endives

  1. Preheat the oven to 200 degrees (fan). Place the parsnips into a pan of boiling water and simmer for around 10 minutes so they start to soften. Place in an ovenproof dish along with the endives.
  2. Heat the butter, honey, olive oil and thyme to a pan and heat until bubbling, season and pour over the parsnips and endives.
  3. Bake in the oven for around 15-20 minutes until they have caramelised.

For the pork chops

  1. Heat a knob of butter and olive oil in an ovenproof frying pan. Add the pork chops and brown each side for around 2 minutes.
  2. Put into a 200 degrees (fan) oven for 15 minutes (ours were quite thick so reduce time if thinner). Once cooked remove from pan to rest.

For the sauce

  1. Heat a drizzle of olive oil to the pan the pork chops cooked in. Add the chopped red onion and mushrooms, sauté until soft and browned 5-7 minutes.
  2. Add in the stock and simmer for around 5 minutes.
  3. Remove from heat and stir in the butter, season to taste and serve with the chops and roasted vegetables. Enjoy


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