Thick Cut Pork Chop with Caramelized Apples and Parsnip Puree

  • prep time20 min
  • total time 50 min
  • serves 4

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

41 Ratings
Directions for: Thick Cut Pork Chop with Caramelized Apples and Parsnip Puree


4 thick cut, bone-in pork chops

2 Gala or Cortland apples, peeled & sliced

2 Tbsp brown sugar

5 Tbsp butter

1 Tbsp vegetable oil

2 lb(s) parsnips, peeled & roughly chopped

3 cup milk

salt & pepper


1. 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.

2. 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.

3. 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.

4. 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.

See more: Fruit, Pork, Main, Easter, Dinner, Father's Day, Fall, Spring

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