Pork, pears and parsnips

Serve your family this delicious English-inspired pork dish, which has a mustard and maple syrup glaze.

Serve your family this delicious English-inspired pork dish.

Serve your family this delicious English-inspired pork dish, which has a mustard and maple syrup glaze.

Pork, Pears and Parsnips

15 ml (1 tbsp) vegetable oil

4 pork loin centre chops, bone-in (about 2 lb/1 kg)

Salt and pepper, to taste

3 firm slightly under-ripe pears, peeled

750 g (1 1/2 lb) parsnips (about 7 medium), peeled and cut into 6-by-1-cm (2 1/2-by-1/2-inch) sticks

Glaze

90 ml (6 tbsp) grainy mustard

50 ml (1/4 cup) maple syrup

2 ml (1/2 tsp) crushed garlic

Brush roasting pan with 5 ml (1 tsp) of the oil. Place pork chops in pan; season with salt and pepper.

Cut pears into quarters and remove cores; cut each quarter in half. In a small bowl, toss parsnips with remaining oil. Place pears and parsnips on and around chops. Cover with foil and bake in a 190 C (375 F) oven for about 20 minutes.

Glaze: In a small bowl, whisk together mustard, maple syrup and garlic; brush over pork chops, pears and parsnips. Bake, uncovered, for 5 to 10 minutes more or until parsnips are tender and juices run clear when pork is pierced and just a hint of pink remains inside.

Makes 4 servings.

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