• 4 lean pork chops, trimmed of fat
• 2 tbsp (25 ml) olive oil
• 2 garlic cloves, finely chopped
• 2 tbsp (25 ml) chopped fresh sage
• 1/2 tsp (2 ml) fennel seeds, roughly crushed
• 1/4 cup (60 ml) balsamic vinegar
• 2 red onions, quartered
• 4 potatoes (about 1 lb/500 g in total), peeled and quartered
• 2 large parsnips, peeled and quartered lengthways
• 1 large pear, ripe but firm
• 2 tbsp (25 ml) maple syrup

1. Place chops in wide dish. Sprinkle over oil, garlic, sage, fennel seeds and 2 tbsp (25 ml) balsamic vinegar. Turn to coat evenly, then cover and place in refrigerator to marinate for 1 hour.

2. Preheat oven to 400 F (200 C). Combine onions, potatoes and parsnips in large roasting pan. Add pork chops with marinade and turn vegetables to coat evenly. Spread out vegetables in a single layer, with chops on top. Season to taste. Roast for about 40 minutes until vegetables are tender and golden.

3. Core pear and cut into eight slices. Toss in remaining balsamic vinegar and maple syrup. Remove roasting pan from oven and arrange pear slices over chops, spooning over syrup mixture.

4. Return to oven and roast for a further 10–12 minutes until pears are tender. Serve pork chops topped with pear slices and juices, with roasted vegetables alongside.

Serves 4

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