Speedy roast pork
- Time to cook:
- 40 minutes
This recipe contains a third of the RDA for Vitamin B2 (Riboflavin). Riboflavin contributes to the protection of cells from oxidative stress and so helps slow the effects of ageing.
- 2 Lean pork chops
- 2 Potatoes, cut into small 1.25cm (½") cubes
- 2 Carrots, cored and cut into thin wedges
- 1 Onion, cut into wedges
- 2 Eating apples, cored and cut into wedges
- 15mlsp (1tbsp) Oil
- 85g Packet stuffing mix
Pre-heat the oven.
Place the potatoes,carrots,onion and apple in a large roasting tray and drizzle with oil.
Score the rind on the pork chops with a sharp knife and rub with a little oil and salt. Place the chops on top of the vegetables, or in a separate tray.
Make up the packet stuffing mix according to the manufacturers instructions. Shape into 8 balls and add to the roasting tin.
Cook the chops, vegetables and stuffing in the oven for 35-40 minutes, turning the chops halfway through.
Serve with the roast vegetables and stuffing.
Accompany with gravy and extra green vegetables.
Per portion: (363g)
Energy 2050kJ / 487cal
Fat 16g (of which saturates 4.5g)
Carbohydrate 52g (of which sugars 17g)