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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."

Ingredients

Metric
Servings:
4
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

Nutrition Facts

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Prep

  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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Make

  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.

Nutrition Facts

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Reviews

Ratings

Original (69)
Gluten-free (2)
Paleo (10)
Vegetarian (12)

Most Helpful

Had guests over because I accidentally prepped the glaze twice. They loved the salad and parsnips. I didn't sear the pork chops enough because they were dry to me. There was a lot of glaze left in the skillet after the meat was cooked (which seemed to take much longer than posted), and I think the butter was overwhelmed by the glaze left over in the skillet. First time I bought parsnips though, and they were a success.

By: Teresa
Posted: Oct 18, 2018
Diet: Paleo
1 Helpful

48 reviews

Cooked the pork chops a little too long. Otherwise a decent meal. But didn’t think it was anything special…

By: Jennifer
Posted: Oct 19, 2021
Diet: Original
0 Helpful

The gnocchi was so simple and tasted amazing. We brined and grilled our pork chops but they were tasty too

By: Jennifer
Posted: Oct 16, 2021
Diet: Original
0 Helpful

We used really thick pork chops so it did take longer to cook. The meat thermometer is my friend so I didn’t overcook. The gnocchi was kind of bland but I wonder if I had used fresh sage it would have been a 5 star meal. Hate when I miss an ingredient. I used ground sage but think it was old.

By: Diane
Posted: Oct 14, 2021
Diet: Original
0 Helpful

Good flavor. Both of us liked the gnocchi. Needed a little more flavor on the chops - maybe add more marinade and let it reduce in the pan.

By: Nancy
Posted: Dec 14, 2020
Diet: Original
0 Helpful

Everyone enjoyed this but it wasn't super filling. Ate the whole 4 portions between 3 of us. Added extra beans to the gnocchi and feta to the salad.

By: Nicki
Posted: Oct 27, 2019
Diet: Vegetarian
0 Helpful

Loved everything about this meal! Prepping over the weekend definitely made it cooking day much easier. Unfortunately, I learned that my husband is not a fan of the smell of vinegar .... he ate the pork chops but nothing else. I ate everything and loved it!

By: Tarin
Posted: Feb 27, 2019
Diet: Original
0 Helpful