Herb Crusted Pork Chops with Parsnips

Directions

1. Heat the oven to 375 degrees F. In a sheet pan, toss parsnips with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer and roast until tender, about 30-45 minutes or until browned.
2. Pat pork chops dry and rub both sides with 1 tablespoon of olive oil. Season with salt and pepper. Toss together fresh herbs. Press 1 tablespoon of herb mixture onto each side of each pork chop. Add to a hot oven-proof pan and brown on both sides, about 5 minutes per side. Add pan to the oven and cook meat to 140 degrees, for about 15 minutes. Remove to a plate and tent with foil.
3. Drain all but 1 tablespoon of fat from the pan and return to medium heat. Add shallot, and mushrooms and cook until softened. Deglaze the pan with wine, scraping up brown bits with a wooden spoon and allowing the wine to reduce by 1/2. Toss roasted parsnips into the pan with the wine. Serve with pork.