Name: Pan-Fried Pork Chops with Sautéed Spinach & Parsnip-Apple Purée
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 (142 g) pkg baby spinach; 355 ½ ml chicken or vegetable broth; 3 Gala apples; 9 cloves garlic; 9 medium parsnips; 6 pork chops, bone-in; black pepper; butter, unsalted; salt; virgin coconut oil

Pan-Fried Pork Chops with Sautéed Spinach & Parsnip-Apple PuréePan-Fried Pork Chops with Sautéed Spinach & Parsnip-Apple Purée — a 35-minute dinner recipe with 10 ingredients, serving 6.Ingredients

3 (142 g) pkg baby spinach

355 ½ ml chicken or vegetable broth

3 Gala apples

9 cloves garlic

9 medium parsnips

6 pork chops, bone-in

black pepper

butter, unsalted

salt

virgin coconut oil

Instructions

Wash and dry the fresh produce.

Peel the parsnips, then trim off the ends; discard the peels and trimmings. Large dice the parsnips (cut into 2-cm cubes) and transfer to a large bowl.

Quarter the apples lengthwise, then cut out the core and stem from each section; large dice the apples (cut into 2-cm cubes) and add to the bowl with the parsnips.

Preheat a medium saucepan over medium heat.

While the saucepan heats up, peel and mince or press the garlic; transfer to a small bowl.

Add butter to the saucepan, followed by the chopped parsnips, apples, and ½ of the garlic (save the rest for the spinach). Sauté the parsnips and apples for 3 to 4 minutes.

Pour the broth into the saucepan and add an additional ¾ cup of water; increase the heat and bring the liquid to a boil. Once boiling, reduce the heat to a simmer, cover the saucepan with a lid, and cook the parsnips and apples until they are tender, about 10 minutes. Once done, remove the saucepan from the heat.

Preheat a skillet over medium-high heat.

While the skillet heats up, pat the pork chops dry with paper towels and place on a plate; season generously with salt and pepper on both sides.

Once the skillet is hot, add coconut oil and swirl to coat the bottom.

Place the pork chops in the skillet and sear until they develop a nice crust, 2 to 3 minutes per side. Then, reduce the heat to medium and cook the chops, flipping occasionally, until they are cooked through (test using a thermometer or cut into a chop with a knife), another 2 to 4 minutes. Once done, transfer the pork to a plate.

Once the pork has been transferred, add the remaining garlic to the skillet; cook until fragrant, 15 to 30 seconds.

Add the spinach to the skillet and season with salt and pepper; cook, tossing, until the spinach has wilted, 1 to 2 minutes.

Add salt and pepper to the parsnip-apple mixture and mash with a hand blender or potato masher until smooth.

To serve, spoon the parsnip-apple purée onto a plate and top with the sautéed spinach and a pork chop. Enjoy!

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