Pork with Honey Roast Carrots

This recipe works in combination with: Moroccan Chicken, Pollo Pomodoro & Rosemary Roasted Potatoes, Pork Cassoulet. This recipe features in these meal plans: Winter Warmers.

A pork chop on a bed of creamy potato and apricot mash served alongside sweet roasted carrots.


  • 20g of dried apricots, finely sliced
  • 1 small baking potato (approx 250g), peeled and diced
  • 1 small carrot (approx 95g), peeled
  • 1 pork chop
  • 1 tbsp margarine/butter
  • 1/2 tsp honey
  • 3 tbsp milk
  • 1/4 tsp dried rosemary
  • 3 tsp olive oil
  • Serves: 1
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 30 mins
  • Oven temp: 200c
  • Price per person: £2.13
  • Store cupboard: Typical
  • Calories per serving: 1088
  • 5-a-day per serving: 3
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Pork with Honey Roast Carrots photo

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  1. Preheat the oven. Cut the carrot in half and then cut each half into four batons, lengthways. Parboil in lightly salted boiling water for 6 minutes, or until almost cooked.
  2. Drain the carrots and transfer to a baking tray. Add the honey, dried rosemary and 1 tsp olive oil. Toss together so that the carrots are evenly coated. Roast in the oven for 15-20 minutes, or until the honey begins to caramelise.
  3. Meanwhile, cook the potatoes in lightly salted boiling water for 10 minutes, or until tender.
  4. While the potatoes cook, heat the remaining oil in a frying pan, season the pork with salt and pepper and fry for 2-3 minutes on each side, or until browned. Transfer to an ovenproof dish and bake in the oven for 5-10 minutes, or until cooked through.
  5. Drain the potatoes and mash with the margarine/butter and milk until smooth and creamy. Stir in the sliced apricots and season to taste with salt and pepper.
  6. Serve the pork chop with the apricot mash and honey roasted carrots.

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