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Glazed Pork Chops
with brown butter parsnips / apple spinach salad

Active: 50 min Total: 50 min
We love this fall-inspired meal for the first week of October. Even though there are a few components to work with, you'll be rewarded with a guest-worthy meal that's packed with flavors and textures.
Smarts: Be sure to let the butter for the sauce heat until it turns a light golden brown. It gives the butter a rich, nutty flavor and earns it the title of "brown butter."


Maple Balsamic Vinaigrette:
  • Vinegar, balsamic - 2 1/2 Tbsp
  • Maple syrup - 2 tsp
  • Mustard, Dijon - 2 tsp
  • Oil, olive - 5 Tbsp
Glazed Pork Chops:
  • Pork chops, bone-in or out - 4
  • Oil, cooking - 1 Tbsp
  • Maple Balsamic Vinaigrette (ingredients listed separately) - ~1/4 cup
  • Foil - for cooking
Brown Butter Parsnips:
  • Parsnips - 1 lb , peeled and cubed
  • Shallots - 2 cloves , diced
  • Sage, fresh - 4 leaves , thinly sliced
  • Butter - 3 Tbsp
  • Water - 1/4 cup
Spinach Salad with Apples:
  • Apples - 1 , sliced
  • Maple Balsamic Vinaigrette (ingredients listed separately) - ~1/4 cup
  • Baby spinach - 5 oz


  1. Make vinaigrette - Whisk together vinegar, maple syrup, and mustard. Add olive oil while whisking. (Can be done up to 5 days ahead)
  2. Parsnips / Shallots / Sage - Prep as directed. Store parsnips in one container. Combine shallots and sage in another container. (Can be done up to 5 days ahead)
  3. Pork - Tenderize pork and season with some salt and pepper. (Can be done 1 day ahead)
  4. Apples - Slice apples.

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  1. Put vinaigrette (portion for salad) in a large mixing bowl. Top with apples and spinach and set aside. Wait to toss until just before serving.
  2. Heat a large skillet over medium-high heat. Add cooking oil and then place pork chops on heated oil. Sear on both sides.
  3. Pour vinaigrette (portion for pork) over pork and cover with foil. Lower heat and cook until pork reaches 145F / 63C, 2 to 3 minutes for thin pork chops or 5 to 6 minutes for thicker cuts.
  4. Move pork to a cutting board and let rest, covered, while preparing parsnips. Return skillet to low-medium heat (leave any remaining vinaigrette in the pan).
  5. To heated skillet add butter and then parsnips. Saute parsnips until starting to turn golden. Add water and cover pan with a lid. Steam parsnips until tender, ~5 minutes.
  6. Remove lid and add shallots and sage. Continue cooking until water has cooked off, butter starts to brown slightly, and sage is turning crisp.
  7. Slice pork and serve with parsnips. Toss salad to serve on the side.



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