Thyme and Lemon Pork Chops with Parsnip and Apple

image :  Thyme and Lemon Pork Chops with Parsnip and Apple


  • 4 thyme sprigs
  • 3 rosemary sprigs
  • 6 garlic cloves, minced
  • 2 lemons, quartered
  • 1 tablespoon olive oil
  • 6 to 8 thick pork chops
  • 3 large parsnips, peeled and quartered
  • 3 medium red potatoes, quartered
  • 2 x 341ml bottles of apple cider
  • salt and freshly ground pepper
  • 3 large apples, peeled, seeds removed and quartered


Combine thyme, rosemary, garlic, lemons, oil and pork chops in large bowl or bag. Massage marinade into chops. Leave for 30 minutes if possible.

Preheat oven to 375°F (190°C). Combine chops with the marinade, parsnips, potatoes, cider and a generous pinch of salt and pepper in a large roasting pan. Roast, uncovered, for 30 minutes. Add apple and stir to combine. Cook for 30 minutes or until apples, pork chops and vegetables are tender and sauce is thickened. Remove thyme and rosemary stems before serving.

Serves 6 to 8.