Tray baked Pork chops with Parsnip, Pear, Lemon and Bay

Method

1. First, prepare your marinade. Zest the lemon, and squeeze the juice from one into a bowl. Add the mustard and half of the oil, and remove the rosemary leaves by pulling backwards through your fingers from the top of the stem. Add the Thyme (chef’s tip – if you freeze the thyme in a bag then scrunch the bag, the leaves will all drop of easily for use, and the bag can then be kept in the freezer for future use).
2. Mix the marinade, then cover the chops, and leave to marinade for an hour, or preferably overnight.
3. Next preheat the oven to 200C°, and prepare your tray bake. Mix the potatoes, parsnips and pear with the remaining oil and seasoning, and the sliced lemons. Ensure all the vegetables are well oiled. Tuck the bay leaves underneath.
4. Remove the chops from the marinade and place on top of the vegetables, then our over the remaining marinade. Bake in the oven for 35 minutes, turning the chops halfway, and mixing the vegetables too if they are beginning to catch on the edges.