Roast Pork Chops with Devils of horseback, Roasted Root Vegetables & Mustard Jus

A flavoursome meal for four.


  • 4 pork chops
  • 1 small pack of prunes
  • 3 bacon slices
  • 2 carrots
  • 100 g butter
  • 2 parsnips
  • 10 g sugar
  • 100 ml chicken stock
  • 1 tblsp mustard or wholegrain mustard
  • 1 tblsp dried thyme
  • 100 ml gravy


  1. Wrap the prunes in bacon and secure with a toothpick.
  2. Place them under grill and brown the bacon on all sides.
  3. Cut the carrots/parsnips into 4 pieces lengthways and fry in frying pan until golden all around.
  4. When golden put into a hot oven and cook through. When cooked remove the frying pan from the oven and add the dried thyme, butter and sprinkle with a little sugar.
  5. Place pan back onto the stove until the sugar starts to caramelise. When caramelised, strain off all the excess for and deglaze the pan with a little chicken stock.
  6. Make the gravy as instructed on the packet and add one tablespoon of mustard, preferably wholegrain.
  7. For the pork, heat up a large frying pan.
  8. When really hot season the chops on both sides with salt and pepper.
  9. Add little oil to the pan and fry on and high heat for 2/3 minutes either side, ensuring to brown each side when cooked allow to rest on a wire rack for at least five minutes before serving.


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