After Christmas, I didn’t think I would ever want to cook or eat another roast again.
January started off so well……No alcohol, healthy eating, lots of excersise……3 weeks in (nearly, that’s what I’m rounding it up to!) and all I want are comforting carbs and a glass (or two) of wine. So that’s what I’m going to do. I’ve decided my liver is well rested (I failed Dry January) and carbs have been out in the cold for long enough!
If, like me you’re after a bit of comfort food this weekend and are ready for a roast, this recipe is a real crowd pleaser. A really simple recipe that uses ready to roast vegetables and is cooked in 45 minutes…..perfect for a lazy Sunday!
- 170g dried sage and onion stuffing mix
- 520ml boiling water
- 2 x 400g trays of ready to roast vegetables
- 4 pork chops
- Olive oil for roasting and a little extra for frying
- salt and pepper to taste
For the dressing:
- 2tsp wholegrain mustard
- 1/2 a beef stock cube mixed with 30ml of boiling water
- 1tsp honey
- 3 heaped dessert spoons of creme fraiche
- Heat the oven to 220C
- Take the film off the vegetable trays and place in the oven for 15 minutes.
- In the meantime, mix the dried stuffing with 520ml of boiling water, stir and set aside to cool.
- Roll the stuffing into 8 equally sized balls in the palms of your hands and place on a non-stick baking tray.
- When the veg has been in the oven for 15 minutes, place the stuffing in the oven and tip the veg into a separate roasting tin. Drizzle the veg with the olive oil and move them around to ensure they are all coated before returning them to the oven for a further 30 minutes, turning once.
- 10 minutes before the stuffing and veg is due out of the oven, heat a tablespoon of olive oil in a frying pan. When hot, add the seasoned pork chops to the pan. Fry on a high heat for 1 minute each side and then place them in the oven for 5 minutes until the pork chops are cooked (this may vary a little depending on the size and thickness of them.)
- In the meantime place all of the dressing ingredients in a saucepan, season and gently heat through.
- Remove the pork, veg and stuffing from the oven, Divide between 4 plates, season and drizzle generously with dressing before serving.