We’ve had requests for more pork recipes so here is our new tray bake where all the meat and veges are cooked together. Searing the pork caramelises the meat and locks in the juices. The flavours and ingredients are simple but the result is impressive!
NUTRITION INFORMATION: Average Quantity per Serving
Serving size (Avg): 500g
- saturated fat
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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Preheat oven to 170°C (fan assisted). Place prepared vegetables into a deep roasting dish.
Heat a dash of oil in a frying pan and quickly brown the pork over a high heat.
Sit the pork chops on the vegetables. Sprinkle over Gregg's Rubbed Sage.
Pour over Wattie's Savoury Tomatoes. Cover dish with foil. Bake for 1 ¼ hours. Remove from the oven.
Scatter over pearl couscous, stirring to make sure it is covered with the sauce. Cover with the foil.
Return the dish to the oven and continue cooking for a further 15-20 minutes until pork and couscous are cooked and vegetables are tender. Garnish with chopped parsley.
Serve with steamed broccoli or beans on the side.
*We used a mix of pumpkin, parsnip, celery, kumara and carrots, but any combination of your favourite vegetables will work.