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

  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. 

Tiger Prawns with Garlic Mushrooms

Tiger Prawns with Garlic Mushrooms

Prep time 15 minutes | Cooking time 20 minutes | Serves 4 | Barbecued with rosemary and lime

Read more
Mushroom and Noodle Soup

Mushroom and Noodle Soup

Prep time 15 minutes | Cooking time 30 minutes | Serves 4 | Prepared with lime leaf, lemongrass and ginger

Read more