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Best of February – Golden Pork Chops
Served with sautéed parsnips
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Serves 4
Prep time: 15 minutes Total time: 30 minutes |
- 1 pound parsnips
- 1 bunch thyme
- Herbes de Provence
- 2 tablespoons walnuts
- 4 thick (about 1-1/2 inches) pork chops
- 1 loaf crisp bread
Shopping List
- Black pepper
- Extra-virgin olive oil
- Garlic
- Sea salt
Pantry Items
- Aluminum foil
- Bread knife
- Chef’s knife
- Large saucepan
- Measuring cups and spoons
- Nonstick fry pan
- Paring knife
- Sheet pan
- Spatula
- Tongs
- Vegetable Peeler
Tools
- Wine: Try a nice Pinot Noir from Oregon
- Dessert: Lemon Meringue Pie
Suggestions
- When you walk in the door
- Don’t refrigerate the pork chops
- Preheat the broiler and adjust the rack
- Get out Pantry Items
- Get out Tools
- Assemble the ingredients
- Open the wine and pour yourself a glass
- Prep
- Fill a large saucepan 2/3 full of water. Add 1 tbsp. salt and put over high heat.
- Trim and peel the parsnips. Cut them lengthwise into quarters and remove tough core then cut the parsnips into 1-inch lengths.
- Peel and mince 1 clove garlic.
- Rub the pork chops all over with olive oil.
- Sprinkle them on one side with 1 tbsp. Herbes de Provence (total). Press the herbs into the pork chops, and turn them. Sprinkle them on the other side with 1 tbsp. Herbes de Provence and press the herbs into them.
- Coarsely chop the walnuts
- Start Cooking
- When the water boils, add the parsnips and let them boil until they’re tender, about 8 minutes.
- While the parsnips are boiling, strip 1 tsps. leaves from the thyme.
- Line the sheet pan with foil and set the pork chops on it. Put it under the broiler and broil the chops until they’re golden, about 6 minutes.
- Check the parsnips. If they’re tender, drain them.
- Set the table now and go ahead and slice the bread.
- Check the pork chops. If they’re golden, turn them and cook until they’re cooked to your liking – another 4-5 minutes and they’ll be golden on both sides and just slightly pink in the center and nice and juicy.
- While the chops finish broiling heat 1 tbsp. olive oil in the nonstick fry pan over medium heat.
- Add the parsnips, the walnuts, the thyme leaves and a pinch of salt and pepper and cook, stirring frequently and shaking the pan, until they’re golden and hot through, 7-8 minutes.
- Leave the parsnips just long enough to check the chops. If they’re cooked, remove them from the broiler. They’ll keep warm until the parsnips are cooked.
- When the parsnips are cooked, put them in a serving dish.
- Transfer the pork chops to a serving platter, garnish with thyme sprigs and take everything to the table. Don’t forget the wine!
