Recipes Ingredients Meat & Poultry Pork Recipes Pork Chops with Shallots and Parsnips 3.5 (8) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 30 mins Servings: 4 Parsnips are an often overlooked root vegetable, but their sweet flavor pairs perfectly with the cider, shallots, and meaty chops. Ingredients 4 bone-in pork rib chops (each 12 ounces and 1 ¼ inches thick) 4 shallots, halved lengthwise 1 pound parsnips or carrots, cut into ¼-by-2-inch sticks 1 cup apple cider 1 tablespoon cider vinegar Directions 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. Print