Parsnip-Nested Pork Chops
Parsnips are a creamy white root vegetable available year-round. Look for small to medium well-shaped roots during the peak season after the first frost. Serve with warm whole wheat bread and fresh apple salad.
4 pork loin chops, 1-inch thick
Kosher or sea salt to taste
2 tablespoons butter
2 cups shredded parsnips
1 cup shredded carrot
1/2 cup sliced green onion
1/2 teaspoon tarragon, crushed
1/4 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
- Spray a large skillet with non-stick spray coating. Brown chops over medium heat for 16 to 18 minutes, turning once until just slightly pink in center. Sprinkle lightly with salt if desired. Remove chops; keep warm.
- Toss together the parsnips, carrot, green onion, tarragon, salt and pepper. Melt butter in skillet. Add parsnip mixture to skillet; toss to coat well. Cover and cook 2 to 3 minutes, stirring once. Cook until vegetables are just crisp-tender. Do not overcook.
- To serve, place vegetables on plate; nest chop in center. Garnish with additional green onion strips or slices if desired.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.