Ingredients for Pork Chops Baked With Potatoes And Pears
- 1 pound parsnips
- 2 pounds potatoes
- Extra Virgin Olive Oil
- Fresh Thyme
- 4 cloves garlic, minced
- 1 1/2 teaspoons salt
- Black Pepper
- 1/4 cup softened butter
- Paprika
- 4 (1-inch thick) bone-in pork chops
- 2 ripe pears
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How to Make Pork Chops Baked With Potatoes And Pears
- Preheat oven to 425°F (220°C).
- Prepare the brine: In a bowl, whisk together 1 cup milk and 1/2 tablespoon salt. Add pork chops and let soak for at least 1 hour (or up to overnight in the refrigerator).
- Wash, peel, and slice 1 pound parsnips into 1-inch thick pieces.
- Scrub and slice 2 pounds potatoes into 1/2-inch thick slices.
- In a large bowl, toss the parsnips and potatoes with 2 tablespoons olive oil, 1 teaspoon dried thyme, 4 cloves minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Spread the vegetables in a large baking dish (9x13 inch).
- Bake for 10-15 minutes.
- While vegetables roast, prepare the herb butter: In a small bowl, combine 1/4 cup softened butter, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Remove the pork chops from the brine, pat dry, and rub generously with the herb butter.
- Quarter 2 ripe pears and remove the cores.
- Arrange the pork chops and pears on top of the roasted vegetables.
- Bake for 30-40 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the vegetables are tender and golden brown.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
51g
Fat
57g
Carbs
17g
