The Recipes

Bone-in Pork Chop and Apple-Parsnip Puree

Woohoo!  I got home from work early tonight, and am making myself an indulgent meal instead of fighting the Friday night crowds at the local restaurants.

Friday Night Pork Chop


- 1 Gala apple, peeled and diced
- 2 parsnips, peeled and diced
- 3/4 c. vegetables stock
- salt
- pepper
- olive oil
- 1 bone-in pork chop, 1- 1-1/4 in. thick

Preheat oven to 400 degrees.

Bring a large pot of water to a boil.  Meanwhile, peel and chop the parsnips and apple into large chunks.  Add them to the boiling water; reduce to a simmer and cook until a fork can be inserted easily.  Drain the chunks, and add them to a blender.  Add 1/4 c. of stock and season with salt and pepper.  Puree until fairly smooth.

In a large, oven-proof skillet, heat two turns of the pan of olive oil.  Liberally season the pork chop with salt and freshly-ground black pepper.  Sear the pork chop, 2-3 minutes on each side.  Add the other 1/4 c. of stock to the pan and transfer to the oven until cooked through, 12-14 minutes.  Allow to rest for at least 5 minutes.

Ladle the puree onto a plate, and place the pork chop on top.  Mmmm... say hello to big, rustic meat.