Pork Chops with Shallots and Parsnips
Parsnips are an often overlooked root vegetable, but their sweet flavor pairs perfectly with the cider, shallots, and meaty chops.
- Total Time:
- Servings: 4
Source: Everyday Food, December 2009
- 4 bone-in pork rib chops (each 12 ounces and 1 1/4 inches thick)
- 4 shallots, halved lengthwise
- 1 pound parsnips or carrots, cut into 1/4-by-2-inch sticks
- 1 cup apple cider
- 1 tablespoon cider vinegar
Heat a large cast-iron or other heavy skillet over medium-high. Season chops with coarse salt and ground pepper. Using tongs, hold pork fatty edge down and cook until some fat releases, about 1 minute. Lay chops flat and add shallots. Cook until chops are browned on both sides, 8 to 10 minutes total. Transfer chops to a plate, leaving shallots in skillet.
Reduce heat to medium. Add parsnips, apple cider, and 1 cup water. Cook until parsnips are crisp-tender, about 8 minutes. Return chops to skillet. Cook until chops are cooked through but slightly pink in center and parsnips are tender, 5 to 7 minutes. Remove from heat and swirl in vinegar.