Preheat oven to 180°C. Heat oil in a pot, brown pork then set aside.
Add shallots and garlic to the pot and allow to brown. Deglaze with the sherry then return pork to the pot. Add split peas and stock. Bring to the boil, reduce heat and simmer for 1 hour. Season.
Melt the butter and honey in a small pot until a rich caramel forms. Arrange parsnips and apples in a baking dish and pour over caramel ensuring an even coating. Sprinkle with salt. Bake for 20 minutes or until the fruit and vegetables are cooked through and golden brown.
Serve the pork sliced with split peas, parsnips and apples.
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A holiday classic with a twist!