Pork chop trayroast with sage and onion topping

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I’ve always been a fan of a mid-week roast but it can be a bit of a chore after a long day. Bunging everything into one tray and letting it get on with it for an hour is a much better option.

When I was growing up mum always sprinkled a little sage and onion stuffing over chops to roast or grill. It’s a brilliant way to get additional flavour into them and keeps them moist when they cook.

This is a very simple method of cooking and one which I’m using a lot at the moment – more suggestions at the end of this post.

So, into a roasting tray goes a little oil, chunks of carrot, potato and onion – all about the same size so they cook evenly. Toss the veg around in the oil and sprinkle on plenty of salt and pepper. Pop the chops into the middle and cover with a layer of Paxo Sage & Onion suffing.

Any other roastable veg would be good – parsnips, courgettes, peppers.

It all roasts for about an hour in a 180 degC oven, turning the veg about half way through.

To make the gravy, remove everything from the tray to a warm plate, stir in enough flour to absorb the oil in the pan then on the stove whisk in some chicken stock.

Roast dinner in about an hour with very little work required and only one pan to wash up!

This is the version I do most often but it’s very adaptable.

We’ve done two Nigella-inspired versions recently. One with duck legs and potatoes – the spuds roast in the duck fat and are amazing. The other with chicken thighs and chunks of chorizo which go crisp and give everything a paprika kick. Nigel Slater did a really nice chicken idea last week on Simple Suppers – a marinade of wholegrain mustard, lemon juice and runny honey (I added thyme). I trayroasted them along with some carrots (big chums with honey and mustard) and onions and they were fab.