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
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.