Herb Crusted Pork Chops with Parsnips
Herb Crusted Pork Chops with Parsnips
Meat and Poultry
Ingredients
- 3 tablespoons Fustini's Sage and Wild Mushroom olive oil, divided
- 2 large parsnips, cut into 1/4" dice
- 4 bone-in pork chops
- 2 tablespoons chopped rosemary
- 2 tablespoons chopped thyme
- 1/4 cup chopped parsley
- 2 cups sliced Maitake or halved Crimini mushrooms
- 1 shallot, minced
- 1/4 cup dry white wine
Directions
- 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.
- 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.
- 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.
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