This recipe is one of my favorite winter time meals – not that you’d always have to wait until winter to make this!
But it just makes me feel so warm and cozy inside, when these are baking in the oven. It makes the whole house smell wonderful! You could serve these as they are, with the parsnip and turnip, but I like to add some mashed potatoes on the side – or sometimes brown rice. I bet you are going to fall in love with this dish; my kids are crazy about these pork chops and they always gobble these up so fast, it’s hard to believe it!
Ingredients
2 medium parsnips, peeled and cut into 1/2-inch pieces
1 medium turnip, peeled and cut into 1/2-inch pieces
1 red onion, cut into 1/2-inch pieces
2 tablespoons Bertolli extra-virgin olive oil
1 tablespoon chopped fresh rosemary
Salt and freshly ground pepper
2 small cooking apples (such as Gala), halved and seeded
1/4 cup apricot preserves
1 teaspoon Worcestershire sauce
1 teaspoon chopped fresh sage
4 bone-in pork loin chops (1/2 inch thick; about 1 1/2 pounds total)
1 tablespoon Land O Lakes unsalted butter
Instructions:
Preheat the oven to 450 degrees F. Toss the parsnips, turnip and onion with the olive oil, rosemary, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Arrange the apples on top, cut-side up; brush with 2 tablespoons apricot preserves and season with pepper. Roast until the vegetables and apples soften, 20 minutes. Switch the oven to broil; broil until the vegetables are golden brown, 5 minutes.
Meanwhile, mix the remaining 2 tablespoons preserves, 1/2 cup water, the Worcestershire sauce and sage in a large bowl; season with pepper. Pierce the pork all over with a fork; add to the bowl. Marinate 10 minutes.
Remove the pork chops from the marinade (reserve the marinade); arrange on a wire rack set on a baking sheet and season with salt and pepper. Broil until cooked through, 4 to 5 minutes.
Transfer the marinade to a saucepan and boil over medium-high heat until thickened, 3 minutes. Whisk in the butter. Drizzle over the pork; serve with the vegetables and apples.
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Quick tip: Serve with mashed potatoes or rice.