Pork Chops with Parsnips and Shallots Recipe | PBS Food

Pork Chops with Parsnips and Shallots


Prep time: 20 Minutes

Total time: 30 Minutes

Yield: Serves 4



  • 4 bone-in thick cut (about 1 1/4-inches) rib pork chops (12 ounces each)
  • 4 shallots peeled and halved
  • 1 lb. parsnips or carrots cut into 1 1/2 by 1/4-inch pieces
  • 1 cup apple cider
  • 1 tablespoon apple cider vinegar


  1. 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.
  2. 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.
  3. Remove from heat and stir in vinegar.
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