400g parsnips, peeled and roughly chopped
400g carrots, peeled and roughly chopped
50g Connacht Gold Cracked Black Pepper Creamery Butter, melted
4 x 250g pork chops
1 tbsp fennel seed, crushed
1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Toss the parsnips and carrots with half of the melted butter on a baking tray. Roast for 30-40 minutes until tender.
2 Heat a grill pan over a medium-high heat and season the pork with salt, pepper and the fennel. Drizzle over a bit of the remaining butter and cook for four minutes per side.
3 Transfer the roasted vegetables to a food processor and purée with the rest of the butter.
4 Serve the chops warm with the roasted carrot and parsnip purée.
Per Serving 645kcals, 49.6g fat (17.2g saturated), 14.7g carbs, 4.8g sugars, 35g protein, 4.4g fibre, 0.17g sodium