New This Month

Under 30 Minutes

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.

  • Prep:
  • 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


  1. 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.

  2. 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.

Reviews Add a comment