Pork Chops with Parsnip Purée, Broccolini & Dijon Pan Sauce

Ingredients

Instructions

1. 1

   Make the parsnip purée: In a medium pot, combine the diced parsnips with heavy cream, milk, and garlic cloves. Bring to a simmer over medium heat, then cover and cook until the parsnips are fork-tender, about 20-25 minutes. Transfer everything — parsnips and the cooking liquid — to a blender. Add butter and blend until smooth, creamy, and luxurious. Season with salt and pepper to taste.

2. 2

   Cook the pork chops: Pat pork chops dry and season generously with salt, pepper, paprika, and chili powder. Heat olive oil in a skillet over medium-high heat and sear until deeply golden, about 3–4 minutes per side. Reduce heat to low-medium, add ⅓ cup chicken stock, and baste the pork chops. Cover and let cook gently for about 5 minutes, until the internal temperature reaches 150°F. Remove from the pan and let rest.

3. 3

   Make the Dijon pan sauce: In the same skillet, add shallot and garlic and sauté for about 30 seconds until fragrant. Deglaze with white wine, scraping up all the browned bits, and let reduce by about half. Add ¼ cup chicken stock and Dijon, whisking to combine. Simmer until glossy and slightly reduced. Finish with butter, season with salt to taste, and cracked black pepper.

4. 4

   Prepare the broccolini: Toss broccolini with olive oil, salt, and pepper. Sauté until tender with lightly charred edges. Finish with a squeeze of fresh lemon.

5. 5

   To serve: Spoon parsnip purée onto the plate, top with the juicy pork chop, and drizzle generously with Dijon pan sauce. Serve alongside the broccolini.