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Recipe of the week: Specially Selected Pork tray-bake

By Features Reporter

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This no-fuss recipe uses up all the extra root vegetables in the cupboard. Simply bake the veg on a tray and pop on the chops.

Specially Selected Pork tray-bake.
Specially Selected Pork tray-bake.


4 200g chunky Specially Selected Pork chops (2.5cm thick), trimmed

350g carrots, peeled and sliced lengthways

A pinch of sea salt and freshly ground black pepper

450g baby potatoes, scrubbed and halved or quartered

350g parsnips, peeled and sliced lengthways

4 tbsp Scottish rapeseed oil

100g cranberry sauce

225g Brussels sprouts, trimmed and halved

200g shallots or small onions, peeled and thickly sliced

A few sprigs of fresh sage, washed


To ensure even cooking, cut the root vegetables into even-sized pieces.

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.


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 three minutes.

Add the potatoes, bring back to the boil and cook for five minutes before adding the parsnips and cooking for two more minutes. Drain well and leave to cool.

Preheat the oven to 200C/180C fan oven/gas 6. Mix 3 tablespoons of oil and all but one tablespoon of cranberry sauce together.

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.

Season the pork chops lightly. Heat the remaining oil in a large frying pan and fry the chops for two 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.

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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