Winter mushroom and pork tray bake

Winter mushroom and pork tray bake

Ingredients

250g chestnut mushrooms, quartered
2 courgettes, cut into chunks
1 red onion, sliced in wedges
400g can chickpeas, drained
2 tbsp olive oil
2 tbsp grainy mustard
1 lemon, rind only
1 small bunch basil (handful leaves reserved to serve)
80ml white wine
4 large bone in pork chops, rind removed 

Method

Preheat the oven to 190°C/170°C fan. 

In a bowl mix the mushrooms, courgette, red onion, chickpeas olive oil, mustard, lemon rind and basil with salt and pepper. Transfer to a large baking paper lined tray, add the wine and roast for 30 mins.

Heat some oil in a heavy based pan, season the pork chops and cook over a high heat for 2 mins each side, until golden (sear fat side too). Remove the veg from the oven, toss everything well then top with the pork chops and return to the oven for a further 10 minutes. Add fresh basil leaves, to serve. 


Barbecued Snapper with Mushroom Stuffing

Barbecued Snapper with Mushroom Stuffing

Read more
Cheese and Spinach Baked Mushrooms

Cheese and Spinach Baked Mushrooms

Read more