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1 1/2 pounds parsnips, peeled and sliced
1/2 cup milk
1/2 cup heavy cream
1/2 cup water
4 cloves garlic, sliced
2 tablespoons unsalted butter
4 (6 ounce) bone-in pork chops
1 tablespoon Herbes de Provence Blend
1/2 teaspoon salt, divided
2 tablespoons Roasted Garlic Grapeseed Oil
2 small apples, thinly sliced
2 shallots, thinly sliced
1 cup low sodium chicken broth
1 tablespoon Dijon mustard
Add parsnips, milk, heavy cream, water, garlic, and butter to a saucepan. Cover and simmer for about 12 minutes or until parsnips are very tender. Transfer to a blender and puree until smooth. Season with salt and pepper if desired.
Meanwhile, season pork chops with Herbes de Provence Blend and 1/4 teaspoon salt. Heat Roasted Garlic Grapeseed Oil in a 12-inch nonstick skillet over medium-high heat. Add pork chops and cook for about 5 minutes on each or until cooked through: 145F. Remove from pan.
Add apples and shallots to the empty skillet. Season with remaining 1/4 teaspoon salt. Saute over medium heat for 5 minutes.
Deglaze pan with chicken broth. Stir in Dijon mustard. Simmer for 3-5 minutes or until apples are softened and sauce is reduced by half.
Return pork chops and any juices to pan and cooked until heated through.
Serve pork chops and apples over parsnip puree.
Calories 660, Fat 35 grams, Saturated Fat 15 grams, Carbs 45 grams, Fiber 10 grams, Sugar 16 grams, Protein 41 grams, Cholesterol 150 milligrams, Sodium 570 milligrams
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