Glazed Pork Chops
with brown butter parsnips / apple spinach salad
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."
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."
Proteins
Cuisines
Ingredients
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
Prep
- Make vinaigrette - Whisk together vinegar, maple syrup, and mustard. Add olive oil while whisking. (Can be done up to 5 days ahead)
- 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)
- Pork - Tenderize pork and season with some salt and pepper. (Can be done 1 day ahead)
- Apples - Slice apples.
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Make
- 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.
- Heat a large skillet over medium-high heat. Add cooking oil and then place pork chops on heated oil. Sear on both sides.
- 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.
- 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).
- 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.
- Remove lid and add shallots and sage. Continue cooking until water has cooked off, butter starts to brown slightly, and sage is turning crisp.
- Slice pork and serve with parsnips. Toss salad to serve on the side.
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