Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Apple | 1 medium (182g) | 95 |
| Apple Juice | 1 medium (182g) | 95 |
| Parsnip | 1/2 cup (78g) | 55 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 2 cups root vegetables- potato, carrot and parsnip
- 2 large pork shoulder chops or 4 pork loin chops
- 2 apples
- 1 cup apple juice
- Salt and pepper
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Directions
Cover the chops with the apple juice in a plastic bag and marinate for a couple of hours if possible
Preheat oven to 170oC.
Layer the bottom of the roasting dish with a single layer of cut vegetables and apple (cut into small chunks/rings)
If using shoulder chops, cut them in half (chops of 2 halves!)
Layer the chops atop the vegetables.
Pour over the apple juice marinade
Put a couple of the apple rings on top of the chops
Season it all with salt and pepper
Cook for around 1/2 to 3/4 hour until pork is cooked - time will depend on type of oven and thickness of chops.
Serving Suggestion: