Slim down on the washing up with this one tray roasted pork chop dish....
Preheat the oven to 180C/Gas 4. Peel the onion and potatoes and slice thinly pop into an oven tray. Peel and roughly chop the parsnips and apples and add to the tray, season with salt, pepper and olive oil and a drop of chicken stock and pop into the oven for 10/15 minutes to start the process of roasting.
Meanwhile place a char-grill pan onto a high heat, season the pork chops with salt and pepper and rub with olive oil. Place the chops into the hot pan and cook for 2/3 minutes until the pork is nicely marked from the bars in the pan, remove the pan from the heat and turn the chops over and spread a teaspoon of dijon mustard on each one.
Transfer the pork chops to the oven tray with the vegetables and cover with foil and return to the oven for 20 minutes, after this time remove the foil and turn the oven up to 220C/Gas 7 for a further 10 minutes
Divide up between 4 plates and use the cooking juices as a sauce to drizzle over the top. Sprinkle with roughly chopped parsley and serve.