Pork chops with apples and a parsnip purée

Prep 15 min
Total 35 min
Serves 4

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454-g bag
parsnips, peeled and cut into 1/2-in. pieces
Yukon Gold potato, peeled and cut into 1-in. pieces
1/4 cup
35% cream
1/2 tsp
salt, divided
bone-in pork chops
1 tsp
canola oil
gala apple, sliced into thin wedges
1/4 cup
bourbon, (or apple juice)
2 tbsp
cold butter, cubed


  • BOIL parsnips and potato in a pot of water until tender, 15 min. Drain and press through a ricer back into pot. Heat over medium-low, stir in cream and 1/4 tsp salt until parsnip mixture is warmed through. Remove from heat and keep warm.
  • SPRINKLE pork chops with remaining 1/4 tsp salt. Season with fresh pepper. Heat a large non-stick frying pan over medium. Add oil, then chops. Cook 4 to 5 min per side. Push pork to side of pan, then add apple slices. Cook until tender and golden brown, about 3 min. Transfer pork and apple to a plate and cover with foil. Add bourbon to hot pan and cook until reduced by half, 3 min. Remove from heat and whisk in butter, 1 cube at a time, until combined. Drizzle over pork.


Calories 469, Protein 30 g, Carbohydrates 30 g, Fat 21 g, Fibre 4 g, Sodium 410 mg.

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