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
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.