4 pork loin chops, fat trimmed
6 parsnips, peeled and chopped
3 medium beetroot, peeled and chopped
1 bulb garlic, sliced in half through the middle
Grapeseed oil/olive oil
Bunch fresh sage leaves
3 red onion, cut each one into 8 wedges
2 tablespoons seeded mustard
Preheat the oven to 180°C
Add the parsnips, beetroot, red onions and garlic into a deep baking tray.
Mix together 4 tablespoons of oil, seeded musyard and 3 tablespoons honey together. Pour over the vegetables and mix in using yous hands.
Place the pork chops on top and add the sage leaves. Season with salt and pepper and drizzle a tablespoon of honey on top of each loin chop.
Bake for 50 to 60 minutes turning the chops and vegetables halfway through.
Serve with another drizzle of the tray juices.