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.


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