Pork chops with apples and a parsnip purée



15 min


35 min



Pork chops with apples and a parsnip purée

Photo, Erik Putz.


  • 454-g bag parsnips , peeled and cut into 1/2-in. pieces
  • 1 Yukon Gold potato , peeled and cut into 1-in. pieces
  • 1/4 cup 35% cream
  • 1/2 tsp salt , divided
  • 4 bone-in pork chops
  • 1 tsp canola oil
  • 1 gala apple , sliced into thin wedges
  • 1/4 cup bourbon , (or apple juice)
  • 2 tbsp cold butter , cubed


  • BOIL parsnips and potato in a pot of water until tender, 15 min. Drain and press through a ricer back into pot. Heat over medium-low, stir in cream and 1/4 tsp salt until parsnip mixture is warmed through. Remove from heat and keep warm.
  • SPRINKLE pork chops with remaining 1/4 tsp salt. Season with fresh pepper. Heat a large non-stick frying pan over medium. Add oil, then chops. Cook 4 to 5 min per side. Push pork to side of pan, then add apple slices. Cook until tender and golden brown, about 3 min. Transfer pork and apple to a plate and cover with foil. Add bourbon to hot pan and cook until reduced by half, 3 min. Remove from heat and whisk in butter, 1 cube at a time, until combined. Drizzle over pork.

Baking school: How to make pie

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Nutrition (per serving)

  • Calories
  • 469,
  • Protein
  • 30 g,
  • Carbohydrates
  • 30 g,
  • Fat
  • 21 g,
  • Fibre
  • 4 g,
  • Sodium
  • 410 mg.