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 | ingredients |
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4 bone-in, thick cut (about 1 1/4-inches) rib pork chops (12 ounces each)
4 shallots, peeled and halved
1 pound parsnips or carrots, cut into 1 1/2 by 1/4-inch pieces
1 cup apple cider
1 tablespoon apple cider vinegar
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 | Pork Chops with Parsnips and Shallots |
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Serves 4 | Prep Time: 20 minutes | Total Time: 30 minutes |
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- Heat a large cast iron skillet over medium-high. Season pork with salt and pepper. Add pork, fat side down (the side of the chop) and cook until some of the fat has rendered, about 1 minute. Add shallots to pan and cook until pork is brown on both sides, about 8 to 10 minutes. Transfer to a plate.
- Reduce heat to medium, add parsnips, cider, and 1 cup water; cook until parsnips are crisp-tender, about 8 minutes. Return chops to pan and cook until medium (still slightly pink in the center) and parsnips are tender and liquid is syrupy, about 5 to 7 minutes. Remove from heat and stir in vinegar.
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