Love What You Eat: Seared Double Cut Pork Chops with Parsnip Puree and Fennel Apple Slaw

I read something today that completely consumed my attention and of course I immediately thought of Sunday Suppers. It said:


“Love What You Eat”.


It was on the side of a paper bag from Whole Foods on a list of healthy tips. Seems simple enough right? But how often have you eaten something that was less than amazing. How many meals do you consume weekly that are sub-par? If you were to add that number up over a year, you may be surprised at how many times we settle. No, they don’t have to be extravagant or expensive they just have to be something that you love and healthy for you. Today’s meal is something that I truly love.
We have had some goofy weather recently making it difficult to plan a menu. One day it’s 90 degrees and the next day it’s 52. On the chillier days, I tend to crave semi-hearty and savory food which inspired today’s dish. It has bright spring vegetables that are seasoned perfectly without making it too heavy. Parsnips are a root vegetable; a cousin per se of the carrot family. Prior to the popularity of the potato, parsnips were the go-to starch. For some, this may be your first introduction to parsnips to others a reintroduction. Either way, I trust that you will enjoy this and where ever you are, I hope that your weather cooperates.


What You Need

Fennel (reserving some of the fronds)



Bone in Center cut Pork chopsĀ  ***Disclaimer: These are not for the weak at heart. These bad daddies are for pork enthusiasts only.

Spring Onion


fresh celery leaf



1 c. 2% milk

5 T. butter


Steve’s Saving Grace Pepper (No, this isn’t a real thing. We ran out of pepper but Dad saved the day by giving us a new S & P set. Thanks Dad!)

Garlic powder

onion powder

chili powder


Old Bay (As funny as this may seem, it really heightened the flavor and brought out the celery in the dish)

Olive oil




What You Do

Peel and cut parsnips into equal sized pieces. Place in in a large pot and bring water to a boil. boil until fork tender approximately 20-30 minutes. Drain parsnips and place in a food processor. Add 1 c. 2% milk, 1 T. honey and 3. T butter and puree. Season with Salt and Pepper to taste. Return puree to the pot, cover and turn the heat to simmer.


Prepare your carrots by par boiling for 5 minutes. Drain and add to a medium sized pan with celery leaves and 1 T. butter over medium heat. Pan sear slowly while preparing the rest of your meal.


On a mandolin, adjust the setting to very thin and sliver spring onion, serrano chili, fennel and combine in a small glass mixing bowl. Wait to sliver the apple until prior to serving to keep it from browning. Mix in 1 T. verjus and a dab (1/2 t.) of Dijon, 1 t. honey, drizzle of olive oil, salt and pepper. Refrigerate until ready to serve.


Preheat the oven to 325 degrees. Season the pork chops on one side with a light sprinkle of garlic powder, onion powder, chili powder, a touch of Old Bay and of course salt and pepper. Flip and season the second side with only salt and pepper. Go easy on the salt not to overwhelm. Heat a large oven safe pan on the stove top with 1 T. olive oil over medium-high heat. When it comes to temp, add the pork chops seasoned side to create a nice brown crust. Allow to cook for 3 minutes. Flip and sear the other side for 2-3 minutes. Add 1 oz. of white wine, 1 oz. water and 1 T. butter to the pan and place in the oven. Depending on the thickness of the chop, bake for 10-20 minutes ensuring not to over cook. We had double cuts and we baked them for 18 minutes.


With five minutes left on your pork, sliver the apples and combine in the slaw. Stir to incorporate. Plate parsnip puree and carrots. Remove pork from the oven and plate on top of the parsnip puree. Equally distribute the slaw on top of the chops. Sprinkle fennel fronds over the parsnips and the slaw. Serve with a Pinot Noir.





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