Pork chops are not considered that fancy, but a thick cut, bone-in pork chop is beautiful cut of meat. Sitting on a light parsnip puree and topped with caramelized apples it can be a real gourmet treat. The parsnip puree has a similar texture to mashed potatoes, but is much lighter. The flavour of the parsnip goes great with the pork and apples.
Recipe courtesy of Derek Bocking
ingredients
directions
Place the parsnip in a pot with the milk and add a bit of water to make sure the parsnips are fully covered. Bring to a boil and then reduce to a simmer. Cook until the parsnips are very soft, about 30 minutes. Strain the parsnips, reserving the milk it was cooked in. Puree the parsnips in a blender or food processor with ½ cup of the milk and 1 tbs butter.
Heat 2 tbs of butter in a frying pan and then add the apple slices. Saute for 2 minutes and then add 1 tbs brown sugar. Continue sauteing until the apples are browned, about 5 minutes.
Heat 2 tbs butter & 1 tbs vegetable oil in a frying pan and add the pork chops. Brown the pork chops for 3 minutes on each side and then transfer to the oven and cook for 8 minutes. For medium, a thermometer inserted into the center of the chops should read 65C / 150F.
Spoon some parsnip puree into the center of 4 plates. Place one pork chop in the center of each plate and then garnish with caramelized apples.