Honey and ginger pork with parsnipsApril 25, 2008
Like many red-blooded males, Mr Rice likes to eat his fair share of red meat, so I decided to treat him to some tasty pork chops for sunday lunch.
Honey and ginger pork with parsnips
2 large pork chops
1 orange, zest and juice
8 tbsps clear honey
¼ tsp ground ginger
Heat the oven to 180ºC, line a baking tray with foil and add a knob of butter, then melt for a few minutes in the oven. Meanwhile quarter the parsnips and slice the onions thickly. Then add them to the baking tray and coat with the butter. Mix the honey and ginger with the orange juice and zest and pour half of it over the contents of the tray, then cook for 45 minutes, turning a couple of times.
Meanwhile, quickly brown the pork chops on each side and set aside. After 45 minutes, add the chops on top of the vegetables and pour on the rest of the sauce. Turn the oven up to 220ºC and cook for 15 minutes, turning once halfway through.
The parsnips and onions will have caramelised and soaked up the juices, which will have reduced, and the pork chops will be nicely browned.
Serve with vegetable mash and celeriac dauphinoise.
Mr Rice often insists on having his roast dinner served in a giant Yorkshire pudding, and this was no exception…
© Katheryn Rice 2008