Pork and vegetable traybake


Serves 4

8 Scotty Brand potatoes, medium sized



4 Scotty Brand carrots

4 pork chops

1 red onion

2 apples

2 tbsp vegetable oil

1 tsp dried mixed herbs

ground black pepper, to taste

Print Recipe


  1. Preheat the oven to 200°C / 180°C fan oven / 400°F / gas mark 6.
  2. Peel the potatoes and carrots and cut into chunks. Peel and slice the onion. Core and cut the apples into quarters.
  3. Boil the potatoes and carrots together for 5 minutes, then drain.
  4. Toss the potatoes, carrots, apple and onion together with the oil, herbs and black pepper on an ovenproof tray.
  5. Trim the fat off the pork chops and lay them on top of the vegetables. Roast in the oven for about 30 minutes, turning the chops halfway through cooking.
  6. Enjoy hot.