Make it Scotch

Specially Selected Pork Christmas Trimmings Tray-Bake

  • Prep 35 mins
  • Cook 1 hour
  • Serves 4

Nutrition

  • Energy 602 kcal
  • Fat 21g
  • of with saturates 4.1g
  • Carbs 43g
  • Fibre 12g
  • Protein 54g
  • Salt 0.27g

Ingredients

Cooking Method

How it's done:

  • 1
    PREPARATION:
  • 2
    To ensure even cooking, cut the root vegetables into even-sized pieces.
  • 3
    Split the vegetables and chops between two trays if you don't have a large enough baking tray and then swap the trays around in the oven halfway through cooking.
  • 4
    METHOD:
  • 5
    Put the carrots into a large saucepan and cover with water. Add a pinch of salt, cover with water and bring to the boil. Cover and cook for 3 minutes.
  • 6
    Add the potatoes, bring back to the boil and cook for 5 minutes before adding the parsnips and cooking for 2 more minutes. Drain well and leave to cool.
  • 7
    Preheat the oven to 200°C/180°C fan oven/gas 6. Mix 3 tbsp oil and all but 1 tbsp of cranberry sauce together.
  • 8
    Arrange all the vegetables on a large, lined baking tray and brush with the cranberry oil paste, making sure everything is coated. Season lightly, sprinkle with sage and bake for 25 minutes.
  • 9
    Season the pork chops lightly. Heat the remaining oil in a large frying pan and fry the chops for 2 minutes on each side to brown them. Remove from the pan, reserving the pan juices and arrange on top of the vegetables. Mix the remaining cranberry sauce into the pan juices and brush over the chops. Bake for a further 20 minutes until everything is cooked through and piping hot.
  • 10
    To serve, pile into a large warm serving dish, discarding the sage. Accompany with gravy and extra cranberry sauce, with fresh sage sprinkled on top.
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