Best Pork Pears And Parsnips Recipes

Tray Baked Pork Chops with Herbey Potatoes, Parsnips and Pears image

Provided by Jamie Oliver

Time 45m

Yield 4 servings

Number Of Ingredients 9

4 medium to large parsnips
1 1/2 pounds potatoes, scrubbed and sliced
4 pears, firm
Extra virgin olive oil
Handful fresh thyme
8 to 10 cloves garlic, skins left on
Salt and freshly ground black pepper
1 lemon, zested
4 pork chops

Steps:

Preheat the oven to 425 degrees F. Place a large tray in the oven to heat while you prepare your vegetables. Wash and slice the parsnips into quarters lengthwise then slice the scrubbed potatoes into 1/2-inch thick pieces and wash and slice into quarters lengthwise and add to the roasting tray. Dry them with kitchen paper, then place the parsnips, pears, and potatoes in a bowl and coat lightly with olive oil. Add some chopped or pounded thyme, all the garlic cloves, salt and pepper. Then place in the hot tray to cook in the oven for 5 minutes.
While the vegetables are in the oven, rub some thyme, lemon zest and seasoning onto the chops. Then place them in the tray with the parsnips and potatoes and add the pears. Cook for around 30 minutes until the meat is tender and the vegetables are golden.

Pork, Pears and Parsnips image

Provided by Chef mariajane

Categories Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon vegetable oil
4 pork loin, centre chops bone-in (about 2 lb.)
salt and pepper
3 firm slightly under-ripe pears, peeled
1 1/2 lbs parsnips peeled and cut into 2 12 by 1/2 -inch sticks (about 7 medium)
6 tablespoons grainy mustard
1/4 cup maple syrup
1/2 teaspoon crushed mustard

Steps:

Brush roasting pan with 1 tsp of the oil.
Place pork chops in pan; season with salt and pepper.
Cut pears into quarters and remove cores; cut each 1quarter in half, In a small bowl, toss parsnips with remaining oil.
Place pears and parsnips on and around chops.
Cover with foil and bake in a 375F oven for about 20 minutes.
GLAZE: In a small bowl, whisk together mustard, maple syrup and garlic; brush over pork chops, pears and parsnips.
Bake, uncovered, for 5-10 minutes more or until parsniips are tender and juices run clear when pork is pierced and just a hint of pink remains inside.

Nutrition Facts : Calories 170.1, Fat 4.3, SaturatedFat 0.5, Sodium 262.1, Carbohydrate 34.5, Fiber 4.6, Sugar 24.8, Protein 1.4