Mushroom and Pork Tray Bake

Prep time: 10 minutes
Cooking time: 40 minutes
Serves: 4

Try something different for Sunday dinner with this easy to prep Mushroom and Pork Tray Bake, served on a bed of delicious roasted vegetables and chickpeas for a fresh, hearty meal.



  • 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


  1. Preheat the oven to 190°C/170°C fan.
  2. 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.
  3. 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).
  4. 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.