This is a dish that Josh usually has when I’m not around for dinner because I don’t like the parsnip mash aspect of it. I love roast parsnips and Josh hates them (he hates most veg cause he’s a child sometimes) so it was quite surprising when it turned out the other way around.
So if you don’t like parsnips you should definitely try this recipe because you might surprise yourself. We’ve done an apple based sauce to go with the pork and served it with some carrots and peas.
Ingredients | Serves 2 | Takes 60 minutes
- 2 pork chops
- 1 apple
- 1 leek
- 1 red onion
- 600g parsnips
- 100g chesnut mushrooms
- 100g cheddar cheese, grated
- 1 vegetable stock cube
- 1 tbsp cider vinegar
- 2 tbsp butter
- 1 tsp dijon mustard
- Salt & pepper
- Olive oil
- Preheat your oven to 180 degrees.
- Prep your vegetables by washing and chopping the leek, mushrooms and apple.
- Peel and slice your apple and parsnips.
- Season the pork chops well with salt & pepper and heat some olive oil in a frying pan over a high heat.
- Sear each pork chops along the fatty side for 2 minutes to render the fat. Use tongs if you have them to reduce finger burns!
- Once browned fry the pork chops on each side for three minutes on each side. Then flip every 2 minutes for the next 6-7 minutes until nicely browned.
- Add your parsnips to some boiling water and boil for 20 minutes.
- Oil up a baking tray and cook your chops in the oven for 10 minutes.
- In the same frying pan as you cooked the pork in, add a little more oil and then add your leek, apple and onion. Cook until soft (around 5 minutes).
- Then add the cider vinegar with your stock cube and add a ladle full of water from your parsnip pan. Mix everything well and bring to a simmer.
- Once thickened, add another ladle full of water from the parsnip pan and simmer down until the liquid has reduced again.
- Take the pork out of the oven and leave to rest for 10 minutes.
- Once the parsnips are done drain them and mash with plenty of seasoning, the cheese, mustard and a knob of butter.